ancho-rubbed flank steaks

By pdav

Ingredients

• 1/2 teaspoon kosher salt
• 1/2 teaspoon brown sugar
• 1/2 teaspoon ground ancho chile powder
• 1/4 teaspoon ground cumin
• Dash of freshly ground black pepper
• 1 (1-pound) flank steak, trimmed
• 2 teaspoons olive oil

Details

Servings 4

Preparation

Step 1

1. Combine first 5 ingredients in a small bowl; rub evenly over both sides of steak.

2. Heat oil in a large skillet over medium-high heat. Add steak; cook 3 minutes on each side or until desired degree of doneness. Let stand 5 minutes; cut steak diagonally across grain into thin slices.

Bacon-topped salad: Combine 1 tablespoon cider vinegar, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper in a large bowl; stir well with a whisk. Gradually add 2 tablespoons olive oil to vinegar mixture, stirring constantly with a whisk. Add 6 cups arugula and 1 cup halved cherry tomatoes to dressing in bowl; toss well to coat. Sprinkle 2 cooked and crumbled bacon slices evenly over salad.

Nutritional Information
Calories:175
Fat:7.8g (sat 2.6g,mono 3.8g,poly 0.5g)
Protein:23.8g
Carbohydrate:0.8g
Fiber:0.1g
Cholesterol:37mg
Iron:1.5mg
Sodium:286mg
Calcium:19mg
Jackie Mills, MS, RD, Cooking Light, MAY 2009