Wednesday, May 19, 2010

more cooking light

ever since pat and i moved in together i have always been telling him i'd be cooking recipes from cooking light every night and have dinner ready on the table after work.  that hasn't really been happening as much as i'd like and sometimes it's more of a shuffle to get food on the table rather than something prepared.  it's hard after a long day of work to be prepared with a full out meal every night!  but something i need to get better at...

as i've mentioned, i subscribe to cooking light - it's a great magazine with tons of healthy recipes.  last night's attempt was just as good as the rest so i figured i'd share it:

Grilled Steak with Baby Arugula and Parmesan Salad
1 teaspoon chopped fresh thyme
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper, divided
4 (4-ounce) flat-iron steaks
2 lemons, halved
1 tablespoon chopped fresh chives
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard
1/8 teaspoon kosher salt
4 cups loosely packed baby arugula
1/4 cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese
1 teaspoon capers - to taste (not part of recipe but I added them)

Heat a grill pan over medium-high heat (I don't have a grill pan so I used my cast-iron pan). Rub thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper over steaks. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from pan. Add lemon halves, cut sides down, to pan; cook 3 minutes. Cut steaks across the grain into thin slices.

Combine remaining 1/4 teaspoon pepper, chives, and next 4 ingredients (through 1/8 teaspoon salt), stirring with a whisk. Drizzle over arugula; toss to coat. Arrange 1 steak, 1 cup arugula, and 1 lemon half on each of 4 plates; top each salad with 1 tablespoon cheese.

Calories: 255, Fat: 16.2g (sat 6g,mono 7.5g,poly 0.9g), Protein: 24.4g 

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