Flank Steak with Arugula and Herbed Tomato Salad

Flank Steak with Arugula and Herbed Tomato Salad

Gluten Free Recipe Time:  Prep: 5 Minutes Cook: 10 Minutes



1 teaspoon Worcestershire sauce

1 teaspoon canola oil

1 1-lb. flank steak, trimmed

1/2 teaspoon kosher salt

Freshly ground black pepper

4 cups baby arugula

1 1/3 cups Marinated Tomatoes


1. Heat outdoor grill or a grill pan over medium-high heat. Whisk together Worcestershire sauce and oil; brush over steak. Season with salt and a generous grind of pepper. Cook steak, turning once, until medium-rare, 3 to 5 minutes per side, depending on thickness. Transfer to a cutting board; let rest for 5 minutes.

2. Divide arugula among serving plates. Thinly slice steak across the grain; arrange over arugula. Top with tomatoes and serve.

Nutritional Info: Calories 216 Fat: 11g Sat Fat 3g Protein 26g Carbs 4g

Recipe Courtesy Health Magazine

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