Estimated Times
Preparation Time: 15 mins
Cooking Time: 13 mins
Cooling Time: 20 mins standing
Servings: 5
Ingredients
1/2 cup
balsamic vinegar
2 tablespoons
chopped shallots
1 tablespoon
packed brown sugar
2 teaspoons
NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules
1 1/4 teaspoons
seasoned salt
1/2 teaspoon
garlic powder
1/2 teaspoon
ground black pepper
1 1/4 pounds
(3/4-inch-thick)
flank steak
7 1/2 cups
baby arugula or spinach leaves
1 1/2 cups
pear or cherry tomato halves
Sliced red onion (optional)
1/3 cup
(about 1 1/2 ounces)
crumbled goat cheese or Gorgonzola cheese (optional)
Directions
COMBINE vinegar, shallots and sugar in small saucepan. Cook over medium-high heat, stirring occasionally, for 5 minutes or until reduced by half (you should have about 1/4 cup dressing remaining). Set aside.
PLACE coffee granules, seasoned salt, garlic powder and pepper in small bowl; crush and combine ingredients with back of spoon. Pat steak dry, then sprinkle seasoning mixture evenly over both sides of steak; let stand at room temperature for 15 minutes.
HEAT large, nonstick grill pan or skillet over medium-high heat until hot (or preheat outdoor grill over medium-high heat). Add steak; cook for 4 minutes (cover if you are using outdoor grill). Turn over; reduce heat to medium. Cook for an additional 4 to 6 minutes for medium-rare. Transfer to cutting board; let steak rest for 5 minutes.
CUT steak against the grain (slices should be about 1/4-inch thick). Divide arugula among five plates; top evenly with steak, tomatoes and onion. Drizzle with balsamic-shallot reduction; sprinkle with cheese.
Nutritional Information
|
Calories: 220
|
Calories from Fat: 60
|
Total Fat: 7 g
|
|
Saturated Fat: 2.5 g
|
Cholesterol: 35 mg
|
Sodium: 430 mg
|
|
Carbohydrates: 13 g
|
Dietary Fiber: 2 g
|
Sugars: 10 g
|
|
Protein: 26 g
|
VIEW DETAILED NUTRITION INFORMATION
es-marie g. from Ermelo
06/10/10
Rated:
mrs
I WILL GO AND MAKE IT, BUT IT LOOKS DE-VINE