Sauteed Flank Steak with Arugula and Roasted Cauliflower and Red Peppers recipes

Sauteed Flank Steak with Arugula and Roasted Cauliflower and Red Peppers recipes
12 Ingredients
  • 1 large head cauliflower (2 1/2 lb), cut into 1 1/2-inch-wide florets (8 cups)
  • 2 lb red bell peppers (about 5), cut into 1-inch squares
  • 4 large garlic cloves, peeled
  • 1 1/2 tablespoons extra-virgin olive oil
  • 2 teaspoons chopped fresh thyme
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons coarsely ground black pepper
  • 1 (1-lb) piece flank steak, halved lengthwise (along the grain)
  • 1/2 tablespoon vegetable oil
  • 3 oz baby arugula
  • 1/2 cup fat-free reduced-sodium chicken broth
  • 2 teaspoons red-wine vinegar, or to taste
Nutrition
389
19% daily value
4 servings
                                       
                                            high-​fiber, dairy-​free, gluten-​free
     

Fat

27% 18

Saturated

25% 5

Trans

- 0

Monounsaturated

- 9

Polyunsaturated

- 2

Carbs

9% 28

Carbs (net)

- 18

Fiber

39% 10

Sugars

- 14

Sugars, added

- 0

Protein

64% 32

Cholesterol

26% 77

Sodium

45% 1083

Calcium

15% 146

Magnesium

23% 98

Potassium

35% 1635

Iron

24% 4

Zinc

52% 6

Phosphorus

57% 398

Vitamin A

43% 383

Vitamin C

443% 398

Thiamin (B1)

26% 0

Riboflavin (B2)

35% 0

Niacin (B3)

71% 11

Vitamin B6

137% 2

Folate equivalent (total)

65% 262

Folate (food)

- 262

Folic acid

- 0

Vitamin B12

57% 1

Vitamin D

1% 0

Vitamin E

36% 5

Vitamin K

61% 74
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