Rating: 3.5 stars
24 Ratings
  • 1 star values: 0
  • 2 star values: 6
  • 3 star values: 4
  • 4 star values: 5
  • 5 star values: 9

Make a meal with ingredients almost entirely from the pantry! Roasted, simply seasoned potato wedges and a tartly dressed salad topped with smoky bacon complement this satisfying main dish.

Jackie Mills, MS, RD
Recipe by Cooking Light May 2009

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
20 mins
total:
20 mins
Yield:
4 servings (serving size: 3 ounces)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 5 ingredients in a small bowl; rub evenly over both sides of steak.

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  • Heat oil in a large skillet over medium-high heat. Add steak; cook 3 minutes on each side or until desired degree of doneness. Let stand 5 minutes; cut steak diagonally across grain into thin slices.

  • Bacon-topped salad: 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.

Nutrition Facts

175 calories; fat 7.8g; saturated fat 2.6g; mono fat 3.8g; poly fat 0.5g; protein 23.8g; carbohydrates 0.8g; fiber 0.1g; cholesterol 37mg; iron 1.5mg; sodium 286mg; calcium 19mg.
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