Steak with Cucumber-Radish Salad

By

6 points

If you can't find mâche, use butter lettuce.


Calories: 229
Fat: 10.7g
Saturated fat: 4g
Monounsaturated fat: 3.9g
Polyunsaturated fat: 0.5g
Protein: 27.2g
Carbohydrate: 3.9g
Fiber: 0.9g
Cholesterol: 44mg
Iron: 2.1mg
Sodium: 560mg
Calcium: 113mg

Outstanding

YIELD: 4 servings (serving size: about 3 ounces steak, about 2 cups salad, and 1 tablespoon cheese)

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  • 4

Ingredients

  • 3 tablespoons red wine vinegar, divided
  • 2 teaspoons extra-virgin olive oil, divided
  • 1 teaspoon black pepper, divided
  • 5/8 teaspoon salt, divided
  • 1 (1-pound) flank steak, trimmed
  • Cooking spray
  • 1 1/2 cups thinly sliced radishes
  • 1 English cucumber, halved lengthwise, peeled, and cut into 1/4-inch-thick slices
  • 1 (5-ounce) package prewashed mâche (about 8 cups)
  • 1/4 cup (1 ounce) crumbled blue cheese

Preparation

Step 1

1. Heat a grill pan over medium-high heat. Combine 1 tablespoon vinegar, 1 teaspoon oil, 1/2 teaspoon pepper, and 3/8 teaspoon salt; rub evenly over surface of steak. Coat grill pan with cooking spray. Add steak to pan, and cook for 5 minutes on each side or until desired degree of doneness. Remove steak from pan, and let stand 5 minutes. Cut the steak diagonally across the grain into thin slices.
2. While steak cooks, combine remaining 2 tablespoons red wine vinegar, remaining 1 teaspoon oil, remaining 1/2 teaspoon pepper, remaining 1/4 teaspoon salt, radishes, and cucumber in a large bowl, and toss well to coat. Add mâche; toss gently to combine. Serve the steak with salad. Sprinkle evenly with cheese.
Laura Zapalowski, Cooking Light

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