Rating: 4.5 stars
10 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 1
  • 5 star values: 7

Arugula, a peppery salad green, makes a tasty bed for tender, simply seasoned pan-seared steak.

Laura Zapalowski
Recipe by Cooking Light January 2009

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
4 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle beef with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add beef to pan; cook 4 minutes on each side or until desired degree of doneness. Remove beef from pan; keep warm.

    Advertisement
  • Melt butter in pan; coat pan with cooking spray. Add remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, red onion, and mushrooms to pan; sauté 4 minutes or until mushrooms release their liquid. Combine juice and arugula in a large bowl. Add mushroom mixture to arugula mixture; toss gently to combine. Arrange 1 1/2 cups salad mixture on each of 4 plates; top each serving with 1 steak.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

191 calories; calories from fat 0%; fat 8.9g; saturated fat 3.8g; mono fat 3.1g; poly fat 0.5g; protein 20.5g; carbohydrates 7g; fiber 1.8g; cholesterol 59mg; iron 3.3mg; sodium 349mg; calcium 72mg.
Advertisement
Advertisement