Photo: Anna Pelzer
Flank Steak Salad with Arugula Recipe
10 ingredients
2 servings
openrecipes
Inspired by Chow's recipe, I craved for a simple aragula-balsamic pairing. I did not finish the steak in the oven, it was thin enough and I didn't want to over...
Estimated Nutrition (whole recipe, rough)
560
Calories
32g
Protein
29g
Fat
43g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Leek | 1 medium (89g) | 54 |
| Red Onion | 1 medium (110g) | 44 |
| Onion | 1 medium (110g) | 44 |
| Beet | 1/2 cup (85g) | 35 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3/4 pound flank steak
- 3 tablespoons olive oil
- 1 finely chopped leek
- Balsamic vinegar
- olive oil
- balsamic vinegar
- salt, pepper
- 3 cooked beets
- 1/4 cup thinly sliced red onion (about half a medium onion)
- 2-3 packed cups arugula
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes