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

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.

Recipe by Cooking Light May 2009

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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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