Steak with Cucumber Radish Salad

(serves 4)

3 Tbsp. red wine vinegar, divided
2 tsp. extra-virgin olive oil, divided
1 tsp. black pepper, divided
5/8 tsp. salt, divided
1 (1 lb.) flank steak, trimmed
Cooking spray
1 1/2 c. thinly sliced radishes
1 English cucumber, halved lengthwise, peeled, and cut into 1/4-inch-thick slices
1 (5 oz.) package prewashed mache (field salad) (about 8 cups)
1/4 c. (1 oz.) crumbled bleu cheese

Heat a grill pan over medium-high heat. Combine 1 tablespoon vinegar, 1 teaspoon oil, 1/2 teaspoon pepper, and 3/8 teaspoon salt; rub evenly over surface of steak. Coat grill pan with cooking spray. Add steak to pan, and cook for 5 minutes on each side or until desired degree of doneness. Remove steak from pan, and let stand 5 minutes. Cut the steak diagonally across the grain into thin slices.

While steak cooks, combine remaining 2 tablespoons red wine vinegar, remaining 1 teaspoon oil, remaining 1/2 teaspoon pepper, remaining 1/4 teaspoon salt, radishes, and cucumber in a large bowl, and toss well to coat. Add mache; toss gently to combine. Serve the steak with salad. Sprinkle evenly with cheese.

Recipe from Cooking Light

Nutrition information per serving:

Calories 229
Total fat 10.7g
Saturated fat 4g
Cholesterol 44mg
Sodium 560mg
Carbs 3.9g
Dietary fiber 0.9g
Protein 27.2g