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

Andrea Kirkland M.S., RD
Source: Diabetic Living Magazine, Fall 2018


Ingredient Checklist


Instructions Checklist
  • Sprinkle both sides of steak with 1/4 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 degrees F). Tent with foil and let stand for 10 minutes.

  • Meanwhile, grate 1 teaspoon zest and squeeze 1/4 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 1/4 teaspoon each salt and pepper in a small bowl.

  • 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 Facts

280 calories; protein 17g 34% DV; carbohydrates 22g 7% DV; exchange other carbs 1.5; dietary fiber 5g 20% DV; sugars 16g; fat 14g 22% DV; saturated fat 4g 20% DV; cholesterol 45mg 15% DV; vitamin a iu -1IU; vitamin c -1mg -2% DV; folate -1mcg; calcium -1mg; iron -1mg -6% DV; magnesium -1mg; potassium -1mg; sodium 242mg 10% DV.