Grilled Flank Steak Salad
Adapted from CooksAid.com
Nutrition Facts
Serving Size | ½ |
Calories | 274 |
Total Fat | 19 g |
Saturated Fat | 5.5 g |
Sodium | 378 mg |
Total Carbohydrate | 2.5 g |
Dietary Fiber | 1 g |
Protein | 24 g |
Servings and Times
Servings | 2 |
Ingredients and Preparation
Ingredients | Measures |
---|---|
Fresh thyme leaves (or 1 teaspoon dried) | 1 tablespoon |
Fresh rosemary leaves | 1 tablespoon |
Garlic, minced | 1 clove |
Kosher salt | ½ teaspoon |
Freshly ground pepper to taste | |
Olive oil | 2 teaspoons |
Flank steak, trimmed | ½ pound |
Bibb lettuce | ½ head |
Radishes, cleaned and halved | 4 |
Balsamic vinaigrette | 4 teaspoons |
- Directions
- Prepare outdoor grill or indoor grill pan.
- Grind thyme, rosemary, garlic, salt, and pepper using a mortar and pestle or mini food processor. Drizzle in olive oil and combine to make a paste.
- Rub paste over both sides of steak. Grill for 12-15 minutes, turning every 2-3 minutes, or until desired degree of doneness. Transfer to a cutting board and let rest under aluminum foil for 5 minutes and then slice into strips.
- Portion Bibb lettuce onto 2 plates. Top with radishes, steak, and vinaigrette.
Exchanges
3 lean meats; 2 fats
Side Suggestions: Carrot-ginger Soup. Whole-wheat Baguette.