Green pea-topped flank steak

You won’t miss the mashed potatoes with this elevated veggie component.

In addition to being an excellent source of protein, red meat provides iron and B12, which promote healthy red blood cells (that deliver oxygen to the body’s tissues) and help fight fatigue. “Look for a leaner cut such as flank steak,” suggests Seattle-based chef Dana Tough of ChefSteps. Here, he swaps the traditional potato-based side for a healthy, chive- and citrus-spiked green pea mash.


1 quart baby arugula
3 baby radishes
Olive oil
2 tablespoons lemon juice


Place the flank steak and green pea mash in two separate containers. In a small bowl, lightly cover your radishes and arugula with a drizzle of olive oil and the lemon juice. Season with salt and pepper to taste, then place the radish-arugula mixture in an airtight container. Store everything in the fridge. 



Thinly slice the cooked steak and place it on top of your green pea mash. Serve with the radish-arugula side salad.