Rating: 3 stars
13 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 1
Chris Morocco

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Credit: Kate Mathis

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the tomatoes, garlic, vinegar, 3 tablespoons of the oil, and ¼ teaspoon each salt and pepper in a medium bowl. Let sit, stirring occasionally, until the flavors meld, about 10 minutes. Add the Feta, herbs, and arugula and toss to combine.

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  • Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Season the steak with ½ teaspoon salt and ¼ teaspoon pepper. Cook until an instant-read thermometer inserted into the thickest steak registers 130° F, 2 to 5 minutes per side for medium-rare. Let rest for 5 minutes before slicing against the grain.

  • Serve the steak with the tomato and arugula salad.

Nutrition Facts

456 calories; fat 31g; saturated fat 10g; cholesterol 90mg; sodium 784mg; protein 36g; carbohydrates 7g; sugars 5g; fiber 2g; iron 5mg; calcium 274mg.
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