WHY IT’S LIGHT Serving small, lean steaks—only five to six ounces each—along with a lightly dressed salad of cauliflower and arugula keeps this meal low in calories. The only added oil is used in the dressing. The steak is seared in a dry skillet; the cauliflower is browned in the juices left behind.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Heat a large skillet over medium-high. Pat dry steaks and season with salt and pepper. Cook 5 to 6 minutes per side for medium-rare (reduce heat if browning too quickly). Transfer to a cutting board and tent with foil to keep warm.
Step 2
Add cauliflower, garlic, and the water to skillet; season with salt and pepper. Cook, tossing occasionally, until cauliflower is browned and crisp-tender, 8 to 10 minutes. (If bottom of skillet becomes too dry, add 1/4 cup more water.)
Step 3
Meanwhile, in a large bowl, whisk together lemon juice and oil; season with salt and pepper. Add arugula, cauliflower, and Parmesan to dressing in bowl; toss (arugula will wilt). Serve steaks and salad with lemon wedges.
Nutrition Information
Step 4
(Per Serving)
Step 5
Calories: 329
Step 6
Fat: 18.3g (6.3g Saturated Fat)
Step 7
Protein: 32.8g
Step 8
Carbohydrates: 8.8g
Step 9
Fiber: 3.5g
