Rating: 4.5 stars
13 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

Combine the comforting flavors of steak and cheese with fresh summer greens and fruit for a filling salad that's less than 300 calories.

Kathryn Conrad
Recipe by Cooking Light August 2010

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Read the full recipe after the video.

Recipe Summary test

total:
20 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine pepper, 1/4 teaspoon salt, 1 1/2 teaspoons olive oil, and 1 teaspoon lemon juice in a small bowl; rub over both sides of steak.

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  • Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add steak to pan; cook 5 minutes on each side or until desired degree of doneness. Remove steak from pan; let rest 5 minutes. Cut steak diagonally across grain into thin slices.

  • Combine remaining 1 tablespoon olive oil, 1 tablespoon lemon juice, honey, and 1/8 teaspoon salt in a large bowl; stir well with a whisk. Add arugula; toss gently to coat. Arrange about 1 1/2 cups arugula mixture onto each of 4 plates; top each serving with 3 ounces steak, about 1/2 cup plums, and 1 tablespoon cheese.

Chef's Notes

You'll have leftover breadsticks; store them at room temperature in an airtight container, and reheat at 250° for 5 minutes or until warm.

Nutrition Facts

290 calories; fat 15.8g; saturated fat 5.4g; mono fat 7.7g; poly fat 1.3g; protein 26.1g; carbohydrates 11.3g; fiber 1.5g; cholesterol 48mg; iron 2.1mg; sodium 373mg; calcium 102mg.
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