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Recipes Salads

Arugula Steak Salad with Citrus Vinaigrette

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Author:

Erin

Published:

March 18, 2017

Updated:

April 6, 2017

This post may contain affiliate links. Please read my disclosure policy for details.

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Ahh, the weekend has arrived 🙂  Hopefully everyone is recovering nicely from their St. Paddy’s day shenanigans.  I went out early and was in bed by 10pm, so I’m up and at it this morning with some exciting new blog content in the works for the next couple of weeks!  This post is actually about a week overdue, considering that it’s a recipe from last week’s meal prep.  I actually already posted the recipe, but this hearty yet refreshing steak salad deserves it’s own spotlight.

IMG_1059I used some of the few remaining blood oranges that I could find to make the citrus vinaigrette for the salad.  I love them because their juice is so bright and refreshing, not to mention the pretty pink color!  You can certainly use a regular orange if you can’t find blood oranges anymore since we’re coming to the tail end of their prime season.
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If you plan to use this recipe for meal prep, just be sure to toss the apples in a bag with a bit of fresh squeezed lemon juice to keep them from browning throughout the week.  Mine did great even after a full 5 days in the refrigerator!

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Arugula Steak Salad with Citrus Vinaigrette

Prep: 20 minutes mins
Cook: 10 minutes mins
Total: 30 minutes mins
Servings: 2 servings
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Servings: 2 servings

Ingredients

  • 1/2 lb flank steak, excess fat trimmed and sliced thinly against the grain
  • 4 cups arugula
  • 1/2 green apple, cored and sliced
  • 1/4 cup reduced sugar dried cranberries
  • 3 tbsp goat cheese crumbles
  • 2 tbsp chopped pecans

Citrus Vinaigrette

  • 2 tbsp blood orange juice
  • 1 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp lime juice
  • 1 tsp orange zest
  • Salt and pepper to taste

Steak Marinade

  • 2 tbsp blood orange juice
  • 1 tbsp red wine vinegar
  • 1 tbsp lime juice
  • 1/2 tbsp olive oil
  • 1 tsp orange zest
  • 2 cloves garlic, roughly chopped
  • Salt and pepper

Instructions

  • Whisk marinade ingredients and pour over sliced steak in a resealable container.  Refrigerate for at least 1 hour.
  • Whisk vinaigrette ingredients and set aside.
  • Assemble arugula, sliced green apple, dried cranberries, pecans and goat cheese in serving dish.
  • Heat large pan over medium-high heat.  Add steak and cook until just barely cooked through, about 5-7 minutes.  Serve on top of salad and top with vinaigrette.

Tips & Tricks

Make this a grill friendly recipe by marinating the flank steak whole and grilling for about 5 minutes per side.  Allow to rest about 10 minutes before slicing thinly against the grain.

Nutrition Information

Calories: 391kcal (20%), Carbohydrates: 27g (9%), Protein: 27g (54%), Fat: 21g (32%), Cholesterol: 76mg (25%), Sodium: 133mg (6%), Potassium: 626mg (18%), Fiber: 7g (29%), Sugar: 15g (17%)

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If you make this, please leave a review and rating letting me know how you liked this recipe! This helps my business thrive & continue providing free recipes. You can also tag me on Instagram at @peanutbutterandfitness so I can see your creations!

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Here’s a look at how I packaged up this salad to keep it fresh all week…I used these jumbo silicone muffin cups to hold the steak (bonus: you can stick them directly in the microwave).  Then I used little recyclable plastic containers for the goat cheese (not pictured) and the vinaigrette.  And I packaged it all up in a FitPacker container.

meal prep 13mar17

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About Erin

Erin is the author behind Peanut Butter and Fitness. She started this website in 2013 as a way to keep track of her favorite healthier kitchen creations and meal preps. Today, she still loves playing with her food and camera while helping others strike a balance between indulgence and well-being.

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I like to describe PBF as a healthy eating blog with a dollop of indulgence. Here you’ll find high protein and veggie-packed meals with a side of cocktails and desserts.

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