Flat Iron Steak with Egg and Arugula Salad


Servings - 4    Serving Size - 3oz. flat iron steak, one egg, and 1-1/2 cups of salad w/dressing   Points Plus per Serving - 8 Points+

Calories - 319.2,   Total Fat - 19.9g,   Carb. - 3.5g,   Protein - 30.2g,   Fiber - 0.8g 


12 oz. flat iron steak

4 large eggs

6 cups arugula

2 strips of bacon, cooked to crisp and crumbled

2 TBS extra virgin olive oil

4 TBS red wine vinegar

1 tsp Dijon mustard




1.  Heat up grill pan or heavy skillet.  Spray with cooking spray.  Season flat iron with salt and pepper.  Cook flat iron steak to desired doneness.  (I like med-rare)  Remove steak and allow to rest for about 10 minutes, loosely covered in foil.  

2.  In small bowl, or small canning jar, combine the olive oil, vinegar and Dijon mustard.  Whisk or shake to mix.  Add in the bacon.  Heat in microwave for a few seconds (I put it in for 20 seconds), just to warm it up and allow the bacon to start to flavor the dressing.  Set aside. 

3.  In skillet you cooked steak in (or another skillet if you used a grill pan) spray with cooking spray and heat to med-high.  Cook eggs to desired doneness.  (I go over-easy) 

4. Mix arugula with the dressing.  Season with salt and pepper.

5.  Slice up the steak, across the grain, into thin slices.  Put about 3 oz. on each plate.  Put about 1 1/2 cups dressed arugula on each plate.  Top it all with an egg.  Serve immediately.