Combine the comforting flavors of steak and cheese with fresh summer greens and fruit for a filling salad that's less than 300 calories.
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 1/2 tablespoons olive oil, divided
4 teaspoons fresh lemon juice, divided
1 (1-pound) flank steak, trimmed
1 teaspoon honey
1/8 teaspoon salt
8 cups loosely packed baby arugula
3 plums, thinly sliced
1/4 cup (1 ounce) crumbled blue cheese
How to Make It
Combine pepper, 1/4 teaspoon salt, 1 1/2 teaspoons olive oil, and 1 teaspoon lemon juice in a small bowl; rub over both sides of steak.
Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add steak to pan; cook 5 minutes on each side or until desired degree of doneness. Remove steak from pan; let rest 5 minutes. Cut steak diagonally across grain into thin slices.
Combine remaining 1 tablespoon olive oil, 1 tablespoon lemon juice, honey, and 1/8 teaspoon salt in a large bowl; stir well with a whisk. Add arugula; toss gently to coat. Arrange about 1 1/2 cups arugula mixture onto each of 4 plates; top each serving with 3 ounces steak, about 1/2 cup plums, and 1 tablespoon cheese.
You'll have leftover breadsticks; store them at room temperature in an airtight container, and reheat at 250° for 5 minutes or until warm.