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

Serve with Smoky Haricots Verts and Mushrooms.

Vanessa T. Pruett
Recipe by Cooking Light April 2013

Gallery

Iain Bagwell; Styling: Cindy Barr

Recipe Summary

hands-on:
29 mins
total:
29 mins
Yield:
Serves 4 (serving size: 3 ounces steak and 1 cup salad)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat to medium, and simmer 12 minutes or until tender; drain.

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  • While potatoes cook, heat a medium skillet over medium-high heat. Add olive oil to pan; swirl to coat. Sprinkle steaks evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steaks from pan; let stand 5 minutes. Cut across the grain into slices.

  • Cook bacon in skillet until crisp; remove bacon from pan, reserving 1 1/2 tablespoons drippings in pan. Crumble bacon, and set aside. Add remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, and flour to pan; cook 30 seconds, stirring constantly. Stir in vinegar, 3 tablespoons water, sugar, and mustard; cook 1 minute or until slightly thickened. Remove from heat; stir in potatoes, steak, bacon, celery, and green onions. Toss with arugula.

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

320 calories; fat 16.5g; saturated fat 5.4g; mono fat 7.3g; poly fat 1.3g; protein 20.4g; carbohydrates 22.3g; fiber 2.4g; cholesterol 60mg; iron 2.3mg; sodium 469mg; calcium 52mg.
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