| 6 | 15 | 315 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 10 min | 4 |
| 454 gm | Beef, skirt steak (trimmed of excess fat, halved crosswise, at room temperature) |
| 1 tbsp | Extra virgin olive oil (1-2 tablespoons) |
| 2 cup | Cherry Tomatoes (halved) |
| 227 gm | Arugula (baby) |
| 1/2 cup | Red bell pepper (sliced, and roasted on the grill for 2-3 minutes) |
| 1/4 avocado(s) | Avocado (sliced) |
Cast Iron Skillet
1. Heat skillet on medium-high to high and add olive oil.
2. When oil begins to simmer, place steak in skillet and do not move for 5 minutes. Turn it once, and cook for another 3 minutes to med-rare (or more or less depending on your preference)
On a Grill
1. Prepare grill for direct-heat cooking over hot charcoal or high heat for gas.
2. Oil grill rack, then grill steak, covered only if using a gas grill, turning once, 4-6 minutes total for medium rare.
3. Transfer steak to a cutting board and let rest, loosely covered with foil, for five minutes.
Salad
1. Arrange arugula on a platter.
2. Thinly slice steak on the diagonal, across the grain.
3. Arrange over arugula, then toss the remaining ingredients on top.
4. Drizzle dressing on top and serve.
Arugula
is high in calcium, folate and potassium, which is an mineral electrolyte
| Vegetables | 4.0 |
