30-Day No Takeout Challenge


Flank Steak with Arugula and Herbed Tomato Salad

flank-steak-arugula-herbed-tomato-salad Photo: Christopher Testani; Styling: Alma Melendez


  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon canola oil
  • 1 1-lb. flank steak, trimmed
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 4 cups baby arugula
  • 1 1/3 cups marinated tomatoes


1. Heat a grill pan over medium-high heat. Whisk together Worcestershire sauce and oil; brush over steak. Season with salt and a generous grind of pepper. Cook steak, turning once, until medium-rare, 3 to 5 minutes per side, depending on thickness. Transfer to a cutting board; let rest for 5 minutes.

2. Divide arugula among serving plates. Thinly slice steak across the grain; arrange over arugula. Top with tomatoes and serve.

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  • Yield: 4

Nutritional Information

Calories per serving: 216
Fat per serving: 11g
Saturated fat per serving: 3g
Cholesterol per serving: 70mg
Fiber per serving: 1g
Protein per serving: 26g
Carbohydrate per serving: 4g
Sodium per serving: 390mg
Iron per serving: 2mg
Calcium per serving: 69mg

Good to Know

If you have fresh herbs handy, use them to garnish this pasta dish. Basil, oregano, or mint, or a combination, works nicely.

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