Meals Matter

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Contributed By: MJLachica
Martha Stewart Living

Serves 4; Prep time: 30 minutes; Total time: 30 minutes For a tasty salad dressing without oil, we mixed salsa with some vinegar. You can use any prepared salsa: hot or mild, red or green, plain or fruity.

Ingredients

2 teaspoons Chili powder

1/2 teaspoon Dried oregano

1/2 teaspoon Ground cumin

Coarse salt and ground pepper

1 pound Flank steak

2 teaspoons Olive oil

1 cup Prepared salsa

2 teaspoons Balsamic vinegar

3 Large bunches arugula (about 1 1/4 pounds), thick stems discarded

2 ounces Soft goat cheese

Preparation

1. In a small bowl, combine chili powder, oregano, cumin, and 1/2 teaspoon salt. Rub spice mixture evenly over flank steak to coat.

2. In a large skillet, heat oil over medium heat.Add steak; cook until browned on one side, 5 to 8 minutes. Turn; cook until browned on other side, 5 to 8 minutes for medium-rare (reduce heat if browning too quickly). Remove steak from skillet; let rest at least 5 minutes before thinly slicing (opposite).

3. In a medium bowl, whisk together salsa and vinegar; season with salt and pepper. Add arugula; toss to coat with dressing. Divide among four plates; serve with steak, and crumble goat cheese over the top.

Per serving: 308 calories; 15.9 grams fat; 30.6 grams protein; 10.6 grams carbohydrates; 2.9 grams fiber

Cook's Notes

Note: To make this dish even lighter, use the broiler: Coat the rack of the broiler pan with nonstick cooking spray, and cook the steak, turning once, about nine minutes total for medium-rare.

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