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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