June 28, 2012
Juicy, caramelized beef topped with a sweet sauce made from balsamic vinegar and cherry tomatoes is a quick, savory, and healthy summer meal.
Ingredients
- 1 1/2 Teaspoon olive oil
- Salt and pepper, to taste
- 12 Ounces skirt or flank steak
- 2 Cups cherry tomatoes
- 2 cloves garlic, sliced thinly
- 2 Tablespoons balsamic vinegar
- 4 Cups arugula
Directions
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Heat the oil in a cast-iron or stainless-steel pan over medium-high heat. When the pan is very hot, season the steak with a few pinches of salt and pepper and add it to the hot pan. Cook for 3-4 minutes per side until caramelized and slightly firm to touch. Remove to a cutting board to rest.
Meanwhile, reduce the heat to medium and add the tomatoes and garlic to the pan. Cook until the garlic is lightly browned, about 1-2 minutes. Add the balsamic vinegar and cook until the skins of the tomatoes start to split, 2 more minutes. Remove the pan from the heat; season with salt and pepper, to taste.
Slice the steak thinly against the grain. Divide the arugula between 2 plates, top each with the steak slices, and pour the cherry tomatoes and pan drippings on top.
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Nutritional Facts
Servings2
Calories Per Serving374
Total Fat18g28%
Sugar8gN/A
Saturated6g32%
Cholesterol116mg39%
Protein39g78%
Carbs13g4%
Vitamin A121µg13%
Vitamin B122µg33%
Vitamin B61mg59%
Vitamin C31mg52%
Vitamin D0.2µgN/A
Vitamin E2mg11%
Vitamin K64µg79%
Calcium143mg14%
Fiber3g12%
Folate (food)86µgN/A
Folate equivalent (total)86µg21%
Iron4mg22%
Magnesium80mg20%
Monounsaturated8gN/A
Niacin (B3)13mg64%
Phosphorus401mg57%
Polyunsaturated1gN/A
Potassium1170mg33%
Riboflavin (B2)0.2mg13.3%
Sodium950mg40%
Thiamin (B1)0.2mg12.3%
Zinc7mg47%