A quick entrée and sides get supper on the table in a flash. Serves: 4

Ancho-Rubbed Flank Steak

Seasoned potato wedges

Arugula salad with bacon
Combine 1 tablespoon cider vinegar, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper in a large bowl; stir well with a whisk. Gradually add 2 tablespoons olive oil to vinegar mixture, stirring constantly with a whisk. Add 6 cups arugula and 1 cup halved cherry tomatoes to dressing in bowl; toss well to coat. Sprinkle 2 cooked and crumbled bacon slices evenly over salad.
Credit: Photo: Randy Mayor; Stylist: Rose Nguyen