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Arugula Steak Salad with Citrus Vinaigrette

Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Servings: 2 servings
Calories: 391kcal

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.

Notes

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

Calories: 391kcal | Carbohydrates: 27g | Protein: 27g | Fat: 21g | Cholesterol: 76mg | Sodium: 133mg | Potassium: 626mg | Fiber: 7g | Sugar: 15g