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.

　　

Ingredients

serves 4

　　4 small flat iron steaks (5 to 6 ounces each)

　　Coarse salt and ground pepper

　　1 head cauliflower (about 2 1/2 pounds), cored and cut into small florets

　　2 garlic cloves, smashed and peeled

　　1/2 cup water, plus more if needed

　　2 tablespoons fresh lemon juice, plus lemon wedges for serving

　　1 tablespoon olive oil

　　2 bunches arugula (about 10 ounces total), thick stems removed, washed well and dried

　　1 ounce Parmesan cheese, shaved with a vegetable peeler

　　

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

　　Everyday Food: Light