Smoky Steak Salad with Arugula & Oranges

Smoky Steak Salad with Arugula & Oranges

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From: Diabetic Living Magazine, Fall 2018

This elegant salad pairs a simple seared flank steak with a bright citrus dressing and creamy goat cheese.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 8 ounces flank steak
  • ½ teaspoon kosher salt, divided
  • ½ teaspoon ground pepper, divided
  • 3 teaspoons extra-virgin olive oil, divided
  • 4 navel oranges
  • 1½ tablespoons white-wine vinegar
  • 1½ teaspoons honey
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • ½ teaspoon smoked paprika
  • ½ teaspoon chopped fresh rosemary
  • 1 (5 ounce) package baby arugula
  • ½ cup very thinly sliced red onion
  • 1 ounce goat cheese or feta cheese, crumbled
  • ¼ cup chopped pecans, toasted

Preparation

  • Prep

  • Ready In

  1. Sprinkle both sides of steak with ¼ teaspoon each salt and pepper. Heat 1 teaspoon oil in a medium skillet over medium-high heat. Add the steak and cook to desired doneness, 6 to 8 minutes per side for medium (145°F). Tent with foil and let stand for 10 minutes.
  2. Meanwhile, grate 1 teaspoon zest and squeeze ¼ cup juice from one of the oranges. Whisk the zest and juice, the remaining 2 teaspoon oil, vinegar, honey, garlic, mustard, paprika, rosemary and the remaining ¼ teaspoon each salt and pepper in a small bowl.
  3. Peel the remaining 3 oranges and slice into rounds. Slice the steak thinly across the grain. Place arugula on a serving platter; top with the steak, the orange slices, onion, goat cheese (or feta) and pecans. Drizzle with the vinaigrette.

Nutrition information

  • Serving size: 2½ cups
  • Per serving: 280 calories; 14 g fat(4 g sat); 5 g fiber; 22 g carbohydrates; 17 g protein; 45 mg cholesterol; 16 g sugars; 242 mg sodium;
  • Carbohydrate Servings:

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