Shepherd's Pie Peppers

And now, an homage to my roots.  Shepherd's Pie is traditionally made in a pie crust with a layer of meat and vegetables, topped with delicious mashed potatoes.  The problem is that if we ate Shepherd's Pie once a month, we would probably have high blood pressure and cholesterol.  We barely even have the real thing once a year--I requested it as my special birthday dish this year. The hubs made the family recipe and it was delicious!  So having that fairly recent memory in my head, how did this light version measure up??


First, if you look at the recipe you'll notice that we have the peas and carrots on the side when they should be in the peppers. Oops. It was a Top Chef improv moment, and it turned out ok.  


I thought this was delicious!  I made sure to cook the peppers to near exhaustion, so that they would be sure to fall apart with the light touch of the fork. :)  It was a great way to have a taste of Shepherd's Pie.  The best part? Only two servings. That way you're not stuck with a weeks' worth of fatty, salty, delicious, unhealthy leftovers.  


As for the alterations, we clearly left out the peas and carrots but cooked them as a side dish.  Additionally, we used ground beef instead of lamb or sirloin.  Based on comments from other reviewer, we also swapped refrigerated mashed potatoes for the frozen ones.


I would make it again but when asking the other half of this duo, he replied 'I like the regular version better'. Duh cause it's laden with a heavy (but delicious) pie crust.  If you're looking for a quick fix, this will get it done.




As of today's post, two people rated this a four out of five. I would agree.


Recipe by Angie Sinclair, Cooking Light, June 2003

• YIELD: 2 servings (serving size: one stuffed pepper)
• COURSE: Main Dishes

Ingredients

• 2 large green bell peppers (about 1 pound)
• Cooking spray
• 6 ounces lean boneless leg of lamb or lean boneless sirloin steak, cut into 3/4-inch cubes
• 3/4 cup fat-free beef broth
• 2/3 cup frozen peas and carrots
• 1/3 cup chopped onion
• 2 tablespoons tomato paste
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon black pepper
• 1/8 teaspoon salt
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 cup frozen mashed potatoes
• 1/2 cup fat-free milk
• 2 teaspoons grated Parmesan cheese
• Dash of paprika

Preparation

• Preheat oven to 400°.
• Cut tops off bell peppers; discard tops, seeds, and membranes. Cook peppers in boiling water 5 minutes; drain and set aside.
• Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add lamb; cook 6 minutes or until browned, stirring frequently. Drain and pat dry with paper towels. Wipe drippings from skillet with a paper towel.
• Return lamb to pan; add broth and the next 6 ingredients (broth through salt). Bring to a boil; cover, reduce heat, and simmer for 10 minutes. Combine cornstarch and water, stirring well with a whisk. Add to lamb mixture; bring to a boil. Cook 1 minute, stirring constantly. Divide the lamb mixture evenly between peppers. Place stuffed peppers in an 8-inch square baking dish, and set aside.
• Combine the potatoes and milk in a microwave-safe bowl, stirring well. Microwave at HIGH 2 minutes, stirring after 1 minute. Let stand for 2 minutes. Spoon warm potato mixture evenly over tops of stuffed peppers, and lightly coat the potato mixture with cooking spray. Combine the cheese and paprika; sprinkle over potato mixture.
• Bake at 400° for 20 minutes or until potatoes are golden.

Nutritional Information

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• Amount per serving
• Calories: 386
• Calories from fat: 21%
• Fat: 9g
• Saturated fat: 3.3g
• Monounsaturated fat: 3.4g
• Polyunsaturated fat: 1.1g
• Protein: 30.1g
• Carbohydrate: 43.3g
• Fiber: 6.2g
• Cholesterol: 66mg
• Iron: 3.7mg
• Sodium: 991mg
• Calcium: 173mg

Slow Cooker Meatloaf

Slow cooker meatloaf, sounds like a match made in heaven right?  This recipe calls for you to cook the loaf in the slow cooker for 5 hours on low.  Cooking anything that long will result in a very moist and tender piece of meat.  We served this with cider glazed carrots from Wegman's and 'my heaven'. 

The shiitake mushrooms in this are great.  As other reviewers noted, they add this earthiness to the meatloaf that makes it tasty.  Having said that, the rest of the recipe gets a big fat 'meh'.  The 'sauce' only coats the top layer of meatloaf, meaning that you only taste the sauce in every fourth bite.  The sauce itself is quite tangy, so I would suggest doubling it and stirring half into the meatloaf itself.

Would I make it again? nah.  I'll stick to our favorite, Italian Style Meatloaf instead. 

As of today's post 11 people gave this an average rating of 4 out of 5. 

So, give it a shot and let me know if you agree. If you really want to make meatloaf that's worth your while though, go with the Italian Style. I can't believe I haven't even blogged about that recipe yet. It is one of the best ones we have.



Recipe by Jess Cool, Cooking Light, October 2003

• YIELD: 6 servings (serving size: 4 ounces)

Ingredients

• 2 (1-ounce) slices whole wheat bread
• 3/4 pound ground round
• 3/4 pound ground turkey
• 1 1/2 cups sliced shiitake mushrooms
• 1/2 cup grated fresh onion
• 1 teaspoon dried Italian seasoning
• 3/4 teaspoon salt
• 2 large eggs, lightly beaten
• 1 garlic clove, minced
• 2 tablespoons ketchup
• 1 1/2 teaspoons Dijon mustard
• 1/8 teaspoon ground red pepper

Preparation

• Place bread in a food processor, and pulse 10 times or until crumbs measure 1 1/3 cups. Combine the crumbs, beef, and next 7 ingredients (beef through garlic) in a large bowl, and shape meat mixture into a 9 x 6-inch loaf. Place loaf in an electric slow cooker.
• Combine ketchup, mustard, and pepper in a small bowl, stirring with a fork. Spread ketchup mixture evenly over top of loaf. Cover with lid; cook on LOW for 5 hours.

Nutritional Information

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• Amount per serving
• Calories: 265
• Calories from fat: 43%
• Fat: 12.7g
• Saturated fat: 4.2g
• Monounsaturated fat: 5.1g
• Polyunsaturated fat: 1.7g
• Protein: 25.2g
• Carbohydrate: 12.7g
• Fiber: 1.9g
• Cholesterol: 152mg
• Iron: 3mg
• Sodium: 545mg
• Calcium: 41mg

---

Beef, Black Bean and Chorizo Chili

Here's part 2 of the beefy stew-y goodness.  Despite the brief glimpse of spring we had here in DC a week ago, winter has come back once again.  This weekend called for chili to keep us warm and to occupy us during a march madness that was so mad our pool is already over before the final four play.

They really should call this 'chunks of beefy goodness with that smoky tasty flavor in a stew'.    Chunks may not be a very appetizing word though. This to me is much more of a stew than a chili, not that I mind.  But there is no ground beef in this chili. The recipe calls for stew meat which ends up being chunks of delicious beef flavor.  And the chorizo and chipotle peppers in adobo really make this delicious.  The flavors in this stew were very different from the other chili we've made (Cincinnati style). 

We used the same wine from the previous recipe, Yellow Tail Shiraz/Cabernet blend and then my husband used it as a compliment to his chili. It really brought the spicy, peppery flavors out of the wine, which for me is not all that pleasing, but I get it.

This DEFINITELY will not fit in a slow cooker. Or at least mine. I think I have a 5 qt slow cooker and this was way too much.  So once again we used the incredibly awesome dutch oven.  Instead of cooking for 1 hour and then 30 minutes, we put the rest of the ingredients in (during the add lime and wine step), brought to a boil and then simmered for about 2 hours. Tasted good to me!  We also didn't add the masa harina OR the cornmeal suggested as a substitute. We just let a little bit more of the beef broth boil off to make the consistency thicker. Yea, it may have altered the serving size and calories, but I didn't want to mess with throwing cornmeal in this chili. It smelled way too good.

As of today's post, 23 people gave this an average rating of 4 out of 5.  This is definitely going in the book. A lot of reviewers said that this was really spicy for them. I don't know if they have weak taste buds, but we didn't notice a lot of heat.  It's definitely got the chipotle smoky flavor, but we'd probably throw a habenero in next time to kick it up a notch.  We served it with cornbread muffins.

Give it a whirl....

Recipe by Julianna Grimes, Cooking Light, November 2007

Yield: 10 servings (serving size: about 1 cup chili)

Ingredients

• 2  links Spanish chorizo sausage (about 6 1/2 ounces), thinly sliced
• 1 1/2  pounds  beef stew meat
• 1 1/2  cups  chopped onion
• 4  garlic cloves, minced
• 1  (7-ounce) can chipotle chiles in adobo sauce
• 3  tablespoons  tomato paste
• 2  teaspoons  sugar
• 1  teaspoon  salt
• 2  teaspoons  unsweetened cocoa
• 1  teaspoon  ground coriander
• 1  teaspoon  dried oregano
• 1  teaspoon  ground cumin
• 1  cup  dry red wine
• 1/4  cup  fresh lime juice
• 2  (14-ounce) cans less-sodium beef broth
• 1  (28-ounce) can whole tomatoes, undrained and chopped
• 2  tablespoons  masa harina
• 2  (15-ounce) cans pinto beans, rinsed and drained
• 1  (15-ounce) can black beans, rinsed and drained

Preparation

Heat a Dutch oven over medium-high heat. Add chorizo to pan; sauté 3 minutes or until browned. Remove chorizo from pan. Add half of beef to pan; sauté 5 minutes or until browned. Remove beef from pan. Repeat procedure with remaining beef. Add onion and garlic to pan; sauté 3 minutes.
Remove 4 chipotle chiles from can, and chop. Reserve remaining chiles and sauce for another use. Add chorizo, beef, chopped chiles, tomato paste, and next 6 ingredients (through ground cumin) to pan, and cook for 1 minute, stirring constantly. Stir in red wine, lime juice, beef broth, and tomatoes; bring to a boil. Reduce heat, and simmer for 1 hour, stirring occasionally.
Gradually stir in masa harina. Add pinto beans and black beans; bring to a boil. Cover, reduce heat, and simmer 30 minutes.

Kitchen Notes

Look for masa harina, the corn flour used to make tortillas, in the Latin foods aisle at the supermarket, or substitute fine-ground cornmeal. Use kitchen shears to cut up the tomatoes in the can.

Nutritional Information

Calories: 325 (30% from fat)

Fat: 11g (sat 3.8g,mono 4.7g,poly 1g)

Protein: 25g

Carbohydrate: 31.4g

Fiber: 8.4g

Cholesterol: 53mg

Iron: 4.7mg

Sodium: 898mg

Calcium: 104mg

Beef Daube Provencal

This is going to be part 1 of 2 in the delicious tender beefy stew recipes.  I received this recipe as a recommendation from one of my best friends. She said that she and her boyfriend make it and it's delicious. Slow roasting beef and 12, yes TWELVE garlic cloves sounded right up our alley.  This also gave us an opportunity to use one of our favorite kitchen tools, the dutch oven. 

Have I told you lately that I love you (dutch oven)?  Dutch ovens are the best. You can brown beef in them and then add liquid to make soups and stews.  Did I mention they are also oven safe?!  The dutch oven has changed my life, and not only because I get to make the soft pretzels I was super in love with (seen here). 

I will say that the portion sizes for this particular recipe were a bit small. We served this to guests for dinner and we barely made 6 servings. Luckily we threw together a salad to make this a more substantial meal.  Several reviewers said they used a hearty bread instead of egg noodles, so I went with the bread this time. My friend made horseradish mashed potatoes which sounded super tasty but I wasn't sure if the crowd we had would have been down with horseradish. Either you love it or hate it. But mashed potatoes (or as I call them mashy p's) would definitely be a good way to go. 

I used Wegman's Rosemary and sea salt loaf.  It was a great compliment to this stew.  We used Yellow Tail Shiraz/Cabernet blend.

We originally were planning to make this in our slow cooker but didn't think it would fit. In the end, I think we could have done it. I might brown the beef first just to get some of that same flavor.

As of today's post, 39 people rated it a 4 out of 5.  Come on people, 12 garlic cloves, that's all I have to say....

Recipe by Lia Mack Huber, Cooking Light, September 2007

Yield: 6 servings (serving size: about 3/4 cup stew and 1/2 cup noodles)

Ingredients

• 2  teaspoons  olive oil
• 12  garlic cloves, crushed
• 1  (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
• 1 1/2  teaspoons  salt, divided
• 1/2  teaspoon  freshly ground black pepper, divided
• 1  cup  red wine
• 2  cups  chopped carrot
• 1 1/2  cups  chopped onion
• 1/2  cup  less-sodium beef broth
• 1  tablespoon  tomato paste
• 1  teaspoon  chopped fresh rosemary
• 1  teaspoon  chopped fresh thyme
• Dash of ground cloves
• 1  (14.5-ounce) can diced tomatoes, undrained
• 1  bay leaf
• 3  cups  hot cooked medium egg noodles (about 4 cups uncooked noodles)
• Chopped fresh thyme (optional)

Preparation

Preheat oven to 300°.
Heat olive oil in a small Dutch oven over low heat. Add garlic to pan; cook for 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon; set aside. Increase heat to medium-high. Add beef to pan. Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, remaining 1 teaspoon salt, remaining 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf) to pan; bring to a boil.
Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles. Garnish with chopped fresh thyme, if desired.
Note: To make in a slow cooker, prepare through Step 2. Place beef mixture in an electric slow cooker. Cover and cook on HIGH for 5 hours.
Wine note: This satisfying beef stew deserves a rich, earthy, and soulful wine--one with a soft, thick texture. I love the complexity and juiciness of the Kuleto Estate Syrah 2004 from Napa Valley, California ($45), which elevates this stew into a princely dinner. --Karen MacNeil

Nutritional Information

Calories: 367 (31% from fat)

Fat: 12.8g (sat 4.3g,mono 5.8g,poly 0.9g)

Protein: 29.1g

Carbohydrate: 33.4g

Fiber: 3.9g

Cholesterol: 105mg

Iron: 4.3mg

Sodium: 776mg

Calcium: 76mg

Italian Beef Sandwiches

I have been to Chicago, land of the deep dish, but never ate their other claim to fame, the Italian Beef Sandwich.  Man vs. Food happened to do a show in Chi town where Adam Richmond spoke of the Italian Beef Sandwich. I was a little wary at first--what the hell is Giardiniera?! looks like cauliflower and carrots, wtf?!  Not to mention the fact that I had NO idea where to find it in the grocery so the first time we made these I skipped it.  In the end it is DELICIOUS.  Not as tasty as another beef sandwich claimed by a different mid-West wintry town (aka Beef on Weck in my hometown of Buffalo), but it is still good.    Plus it utilizes our favorite tool--the SLOW COOKER!

This time I forgot to marinate the meat the night before, so I threw in about 5 extra garlic cloves and added more spices.  This time I also found the Giardiniera--it's near the pickles.  I liked it, the optional topping gave the sandwich texture and tang.  It's so easy to throw together, you could definitely have this as a weeknight meal.

As of today's post, a lowly 4 people gave this a 3 out of 5.

Recipe by Cooking Light, October 2009

Yield: 8 servings (serving size: 1 sandwich and about 1/3 cup cooking liquid)

Ingredients

• 1  teaspoon  dried Italian seasoning
• 1  teaspoon  crushed red pepper
• 1  (2 1/2-pound) rump roast, trimmed
• 1  (14-ounce) can fat-free, less-sodium beef broth
• 1  garlic clove, minced
• 2  teaspoons  olive oil
• 1  cup  coarsely chopped green bell pepper (about 1 medium)
• 8  (2-ounce) Italian rolls
• Giardiniera (pickled vegetables), chopped (optional)

Preparation

1. Combine first 5 ingredients in a large zip-top bag, and marinate in the refrigerator overnight.
2. Place beef and marinade in an electric slow cooker; cook on LOW 8 hours or until beef is tender. Place beef on a cutting board (reserve cooking liquid); let stand 10 minutes. Thinly slice beef; place in a shallow dish. Pour cooking liquid over beef.
3. Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper to pan; sauté 5 minutes or until tender. Slice rolls lengthwise, cutting to, but not through, other side. Hollow out top and bottom halves of rolls, leaving a 3/4-inch-thick shell; reserve the torn bread for another use. Arrange about 3 ounces beef and 2 tablespoons bell peppers on each roll. Drizzle 1 tablespoon cooking liquid over beef and peppers; top with giardiniera, if desired. Serve with remaining 2 1/2 cups cooking liquid for dipping.

Nutritional Information

Calories: 386

Fat: 11.3g (sat 3.4g,mono 4.8g,poly 1.2g)

Protein: 39.4g

Carbohydrate: 29.2g

Fiber: 1.8g

Cholesterol: 102mg

Iron: 5.4mg

Sodium: 479mg

Calcium: 52mg

Beer-braised Beef

I love a good slow cooker meal.  I was searching for a recipe that would use the top round beef I bought on sale a few months ago.  Enter: beer-braised beef.  This recipe calls for light beer, I think we used miller lite.  I honestly think that it would be better with a darker beer, more like a lager for more flavor. 

This was OK. We ate it the first night begrudgingly and then added so much hot sauce the second night that you could really only taste hot sauce.  It just didn't have enough of a flavor punch for us.  Instead of serving this over potatoes, as suggested in the recipe, we served it over brown rice.  It just seemed to make better sense (and other reviewers seem to agree).  It is a very easy recipe though and just because we didn't like it doesn't mean that you won't. 

Recipe by Cooking Light Fresh Food Fast, Oxmoor House, April 2009

Prep Time: 4 minutes
Cook Time: 8 hours, 7 minutes
Stand: 10 minutes
Yield: 4 servings (serving size: 1 cup)

Ingredients

• 1  cup  refrigerated prechopped onion
• Cooking spray
• 1  pound  boneless top round steak, trimmed
• 1  (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
• 1/2  cup  light beer
• 2  tablespoons  molasses
• 1/4  teaspoon  salt

Preparation

1. Place onion in a 3- to 3 1/2-quart electric slow cooker coated with cooking spray.
2. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add steak; cook 3 minutes on each side or until browned. Place steak over onion in cooker; pour tomatoes and beer over steak. Cover and cook on LOW for 8 hours or until steak is very tender.
3. Shred steak with 2 forks in slow cooker; stir in molasses and salt. Let steak stand 10 minutes before serving.

Nutritional Information

Calories: 265 (28% from fat)

Fat: 8g (sat 3.1g,mono 3.4g,poly 0.3g)

Protein: 25.5g

Carbohydrate: 20.4g

Fiber: 1.5g

Cholesterol: 64mg

Iron: 3.7mg

Sodium: 514mg

Calcium: 64mg

Marinated Beef Tenderloin with Carmelized Onion and Mushroom Ragout

I'm baaaaaaaaaaaaaaaaaaaaack!  Apologies for the long hiatus, things got a little hectic prior to the wedding. But now I'm back, married (weird) and ready to blog!  I'll be adding several posts today, some from before the wedding and a few we made this week.

We made this recipe this week, after searching Wegman's for the right beef (both in quality and price). This calls for 2 pounds of beef tenderloin, which can be quite pricey (we found 3 pound beef tenderloin at Wegman's for $45).  So naturally since we don't want to spend $45 dollars for approximately 2-3 meals, we go for cheaper cuts.  The first time we made this we used flank steak and this time we used 'first cut' strip steak.  If you can find beef in your price range, this is so worth it.

If you look at the ingredients, it looks like it calls for a lot of items. However, most of these I have in my house so it doesn't take a lot to make this.  This requires some prep time beforehand--hours of marinating, so make sure you plan accordingly! I really think the sherry makes the flavors in this dish outstanding, so don't skip on it. Other than choosing a different cut of beef, we make no changes to this recipe. The sauce takes longer to simmer down than as mentioned (which seems to be standard for us with cooking light recipes) and the beef tends to cook more quickly than the allotted time, so be sure to watch it closely with your thermometer.

This is really quite tasty.  The caramelized onion and mushroom sauce is really flavorful and delicious.  However, the marinade is a combination of everything I love, so it's good as well.  This would be great with a fuller bodied red wine and perfect for a cold fall night.

Recipe by David Bonom, Cooking Light, November 2008

Yield: 8 servings (serving size: 3 ounces tenderloin and about 1/3 cup ragout)

Ingredients

• Beef:
• 1/4  cup  finely chopped shallots
• 2  tablespoons  balsamic vinegar
• 2  tablespoons  low-sodium soy sauce
• 1  tablespoon  Dijon mustard
• 1  tablespoon  honey
• 2  garlic cloves, minced
• 1  (2-pound) beef tenderloin, trimmed
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• Cooking spray
• Ragout:
• 1  teaspoon  olive oil
• 2  cups  thinly sliced sweet onion
• 2  garlic cloves, minced
• 8  cups  sliced mushrooms (about 1 pound)
• 1  tablespoon  low-sodium soy sauce
• 1  teaspoon  chopped fresh thyme
• 1/4  cup  Madeira wine or dry sherry
• 1/3  cup  fat-free, less-sodium beef broth
• 1  tablespoon  balsamic vinegar
• 1/8  teaspoon  salt
• 1/8  teaspoon  freshly ground black pepper

Preparation

1. To prepare beef, combine first 6 ingredients in a large zip-top plastic bag. Add beef to bag; seal. Marinate in refrigerator 4 hours, turning occasionally.
2. Preheat oven to 450°.
3. Remove beef from bag; discard marinade. Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place beef on a broiler pan coated with cooking spray. Bake at 450° for 35 minutes or until a thermometer registers 135° or until desired degree of doneness. Place tenderloin on a platter; let stand 10 minutes before slicing.
4. To prepare ragout, heat oil in a large nonstick skillet over medium heat. Add onion to pan; cook 15 minutes or until lightly browned, stirring occasionally. Add garlic; cook 1 minute, stirring occasionally. Increase heat to medium-high. Add mushrooms, 1 tablespoon soy sauce, and thyme; sauté 8 minutes. Stir in Madeira; cook 2 minutes or until liquid almost evaporates. Add broth; cook 2 minutes or until liquid almost evaporates. Remove from heat; stir in 1 tablespoon vinegar, 1/8 teaspoon salt, and 1/8 teaspoon pepper.

Nutritional Information

Calories: 212 (26% from fat)

Fat: 6g (sat 2.1g,mono 2.5g,poly 0.4g)

Protein: 25.1g

Carbohydrate: 12.1g

Fiber: 1.4g

Cholesterol: 52mg

Iron: 2.1mg

Sodium: 502mg

Calcium: 35mg

Flank Steak Salad with Plums and Blue Cheese

 I love any combination that uses blue cheese and flank steak was on sale so we thought why not. I wasn't sure about plums but it turns out I like them very much.  This recipe comes together really quickly and we made no changes to it, so rather than going on and on, I'll just post the recipe! 

Since this recipe is in the most current Cooking Light issue, only 3 people reviewed it (4 stars on average).

Recipe by Kathryn Conrad, Cooking Light, August 2010

Total: 40 minutes
Yield: 4 servings

Ingredients

• 1/2  teaspoon  freshly ground black pepper
• 1/4  teaspoon  salt
• 1 1/2  tablespoons  olive oil, divided
• 4  teaspoons  fresh lemon juice, divided
• 1  (1-pound) flank steak, trimmed
• Cooking spray
• 1  teaspoon  honey
• 1/8  teaspoon  salt
• 8  cups  loosely packed baby arugula
• 3  plums, thinly sliced
• 1/4  cup  (1 ounce) crumbled blue cheese

Preparation

1. Combine pepper, 1/4 teaspoon salt, 1 1/2 teaspoons olive oil, and 1 teaspoon lemon juice in a small bowl; rub over both sides of steak.
2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add steak to pan; cook 5 minutes on each side or until desired degree of doneness. Remove steak from pan; let rest 5 minutes. Cut steak diagonally across grain into thin slices.
3. Combine remaining 1 tablespoon olive oil, 1 tablespoon lemon juice, honey, and 1/8 teaspoon salt in a large bowl; stir well with a whisk. Add arugula; toss gently to coat. Arrange about 1 1/2 cups arugula mixture onto each of 4 plates; top each serving with 3 ounces steak, about 1/2 cup plums, and 1 tablespoon cheese.

Nutritional Information

Calories: 290

Fat: 15.8g (sat 5.4g,mono 7.7g,poly 1.3g)

Protein: 26.1g

Carbohydrate: 11.3g

Fiber: 1.5g

Cholesterol: 48mg

Iron: 2.1mg

Sodium: 373mg

Calcium: 102mg