Bistro-Style Sirloin with New Potatoes

From Carb Lovers' Diet

Who doesn’t love steak?  And this meal is as delicious as it is low in calories!

Ingredients

1 ½ pounds new potatoes (or any potatoes you have on hand, but beware, that might change the calorie count)
1 ¼ pounds lean sirloin, trimmed of visible fat
½ teaspoon salt, divided
Freshly ground black pepper, to taste
6 teaspoons olive oil, divided
1 large shallot, finely chopped (about 3 tablespoons)
½ cup dry red wine
4 cups arugula, divided

Directions

1. Place potatoes in a large saucepan; cover with cold water.  Bring water to a boil, and cook 15 minutes or until potatoes can be pierced with a fork.  Drain and cool potatoes.  Slice potatoes in half.
2. While potatoes cook, divide steak into 4 equal portions, and sprinkle with ¼ teaspoon salt and freshly ground black pepper.  Heat 3 teaspoons oil in a large heavy skillet over medium-high heat.  Add steaks to pain, and cook 4-6 minutes per side or until a meat thermometer inserted into thickest part of steak reads 160⁰.  Transfer steaks to a plate, and keep warm.
3. Reduce heat to medium-low; add 2 teaspoons oil and shallot to pan.  Arrange potatoes, cut sides down, in pan, and cook 5 minutes or until potatoes begin to brown.
4. Season with remaining ¼ teaspoon salt and freshly ground black pepper.  Transfer potatoes to a bowl, and keep warm.
5. Increase heat to medium-high.  Add wine, and gently scrape pan to loosen browned bits.  Add remaining 2 teaspoons olive oil, and cook until liquid is reduced by half. Place 1 cup arugula on each of 4 places; divide steak and potatoes evenly.  Top each serving with approximately 1 tablespoon sauce.

Serves 4; 400 calories; 30-45 minutes