26 26
YIELD
4 servings
ACTIVE
4 minutes
TOTAL
18 minutes
1 BOX (8 OZ) FROZEN VIDALIA ONION RINGS
4 SLICES FROZEN TEXAS TOAST (½ AN 11.25-OZ BOX)
12-OZ FLANK STEAK
½ TSP SALT
½ TSP PEPPER
2 LARGE RIPE PLUM TOMATOES, SLICED
1 BAG (5 OZ) BABY ARUGULA BLEND OR OTHER SALAD MIX
1 JAR (12 OZ) ROASTED PEPPERS, PREFERABLY RED AND YELLOW, CUT UP
1 CAN (10 OZ) CHICKPEAS, RINSED
¼ CUP RED-WINE VINAIGRETTE
Heat oven to 475°F. Line a large rimmed baking sheet with foil (for easy cleanup). Spread onion rings in a single layer on half the lined pan and bake 5 minutes. Put Texas Toast on other side of pan. Bake 6 to 9 minutes, turning once, until onion rings and toast are golden and crisp.
Meanwhile, heat a large nonstick skillet over medium-high heat. Season steak with salt and pepper, place in skillet and cook, turning once, 7 to 9 minutes, until an instant-read thermometer inserted from side to middle registers 155°F. Remove to a cutting board, cover loosely with foil and let rest. (Temperature will rise to 160°F for medium doneness.)
Meanwhile, make SALAD: Mix ingredients in a large bowl.
Slice steak thinly across the grain. Put 1 slice toast on each of 4 plates. Top with tomatoes, steak, then onion rings; serve with the salad.
CALORIES 555 TOTAL FAT 31G SATURATED FAT 7G CHOLESTEROL 44MG SODIUM 1,155MG
TOTAL CARBOHYDRATES 43G DIETARY FIBER 4G PROTEIN 25G
