Heat a skillet over medium-high. Coat pan with cooking spray. Sprinkle steak with 1/4 teaspoon salt and black pepper. Add steak to pan; cook 4 to 5 minutes on each side for medium-rare or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut across the grain into thin slices.
Place remaining 1/4 teaspoon salt, oil, parsley, vinegar, capers, garlic, and crushed red pepper in a bowl, stirring with a whisk. Divide arugula evenly among 4 plates. Top evenly with steak, onion, and cheese. Drizzle evenly with oil mixture.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
Pretty good recipe, though it needs a few tweaks to be decent. First, like EVERY salad recipe put forth by CL, you need to make double the dressing and then dress to taste. As it stands, the amount called for in this recipe would barely a handful of leaves in the salad and add little to no flavor. Further, considering just how low-cal this recipe is, and the fact that, from a nutritional standpoint, the main thing you'd be doubling is olive oil (a healthy fat) it's also not a nutritionally reckless move to add more dressing. I prefer medium-rare, but found that five minutes per side produced a cool and raw center, VERY RARE, so if you're using a somewhat thicker cut of sirloin steak, be prepared to perhaps cook it for 6 minutes per side. Also, like most Cooking Light salads, it just needs a little something more to give it more flavor and make it less dull. We had some pickled cherry peppers we sliced up and added when we ate the leftovers and it was just the kind of addition this thing needs, though I think sliced peperoncinis and Nicoise olives would also work nicely.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!