Grilled Steak & Arugula Salad

1.5 lb. small red potatoes
1.25 lb. green beans
2 cups frozen corn
1 tsp. salt
3 tsp. ancho chili powder
2 tbs. + 1 tsp. light brown sugar
1 flank steak (1.5 lbs)
1 tbs. olive oil
0.5 cup ketchup
2 tbs. cider vinegar
2 tsp. dijon mustard
1 tsp. cumin
1 tsp. coriander
5 cups packed arugula (about 5 oz.)

Cook potatoes in pot of simmering salted water to cover until tender, 15-20 minutes.

Cut into 1/2 inch slices.

In a separate pot, cook beans until crisp & tender, about 5 minutes. In the last minute, add the corn. Drain.

Preheat broiler or grill. Combine salt with 1 tsp each of chili powder and sugar. Sprinkle on the steak. Rub steak with oil.

Cook steak to medium-rare, about 8 minutes. Let stand 10 minutes before thinly slicing.

In a large bowl, whisk ketchup, 1/4 cup water, vinegar, brown sugar, mustard, chili powder, cumin, and coriander. Add arugula, potatoes, beans, corn, and steak.

Toss to combine.

Makes 6 servings.

Nutrition (per serving):


Calories: 404

Fat: 12 g
Carbohydrates: 50 g (7.2 g Fiber)
Protein: 30 g
Sodium: 729 mg