Prep Time: 15-20 Minutes
Serving Size: 1/4 recipe
Number of Servings: 4 servings
Special Notes: Since this salad is served at room temperature, you can prepare many of the ingredients in advance.

Ingredients

• 1 lb. flank steak
• 1/2 tsp. coarse salt
• 1 tsp. freshly ground black pepper
• 2 yellow bell peppers, seeded and sliced
• 1 1/3 cups red or yellow beets, peeled, cooked, and cut into strips
• 1 large sweet potato, peeled, cooked, and cut into chunks
• 1 bunch baby arugula, stems removed, rinsed, and patted dry
• 5 Tbs. olive oil
• 2 Tbs. white wine vinegar
• 1 tsp. Dijon mustard
• Chunk of Parmesan cheese, for shaving

Directions:

1. Preheat broiler and place broiler rack about 4" from heat source.
2. Sprinkle steak with salt and pepper on both sides. Broil steak for 4 minutes on each side. Set aside and cover lightly with foil.
3. In a large bowl, combine peppers, beets, sweet potato, and arugula.
4. In a small bowl, whisk oil, vinegar, and mustard.
5. Drizzle salad with dressing. Toss gently.
6. Divide salad among four large plates. Slice cooled steak thinly and lay slices on top of salad. Grind some additional black pepper over salad. Using a vegetable peeler, shave Parmesan over steak and salad.

Nutrition Info:
Calories: 424; Fat: 27.0g; Saturated Fat: 7.0g; Protein: 30g; Carbohydrates: 14g; Fiber: 5g; Cholesterol: 62Mg; Sodium: 623Mg