Ingredients
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1 (12 oz.) flank steak, trimmed
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
4 cups firmly packed arugula
1/2 cup vertically sliced red onion (from 1 small onion)
1/2 ripe avocado, chopped
NUTRITION INFORMATION
calories 332
fat 24.4 g
satfat 5.6 g
monofat 15.5 g
polyfat 2 g
protein 21 g
carbohydrate 6 g
fiber 2 g
cholesterol 58 mg
iron 2 mg
sodium 410 mg
calcium 116 mg
sugars 2.7 g
How to Make It
Heat a grill pan over medium-high. Combine salt, pepper, paprika, and garlic powder in a small bowl. Rub spice mixture evenly over steak. Add steak to pan; grill 5 minutes on each side for medium-rare or until desired degree of doneness. Place steak on a cutting board. Let stand 5 minutes. Cut across the grain into thin slices.
Combine oil, vinegar, and mustard in a large bowl, stirring with a whisk. Add steak, arugula, and onion; toss to coat. Divide salad among 4 plates. Top evenly with avocado.
Cooking Light DT
