4 servings (serving size: 3 ounces)
1/2 teaspoon kosher salt
1/2 teaspoon brown sugar
1/2 teaspoon ground ancho chile powder
1/4 teaspoon ground cumin
Dash of freshly ground black pepper
1 (1-pound) flank steak, trimmed
2 teaspoons olive oil
PreparationPrep: 20 Minutes
1. Combine first 5 ingredients in a small bowl; rub evenly over both sides of steak.
2. Heat oil in a large skillet over medium-high heat. Add steak; cook 3 minutes on each side or until desired degree of doneness. Let stand 5 minutes; cut steak diagonally across grain into thin slices.
Bacon-topped salad: Combine 1 tablespoon cider vinegar, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper in a large bowl; stir well with a whisk. Gradually add 2 tablespoons olive oil to vinegar mixture, stirring constantly with a whisk. Add 6 cups arugula and 1 cup halved cherry tomatoes to dressing in bowl; toss well to coat. Sprinkle 2 cooked and crumbled bacon slices evenly over salad.
Calories 175, Fat 7.8 g, Satfat 2.6 g, Monofat 3.8 g, Polyfat 0.5 g, Protein 23.8 g, Carbohydrate 0.8 g, Fiber 0.1 g, Cholesterol 37 mg, Iron 1.5 mg, Sodium 286 mg, Calcium 19 mg
Recipe courtesy of myrecipes.com