Grilled Flank Steak SaladEn Español (Spanish Version)
19 gSaturated Fat5.5 gSodium
378 mgTotal Carbohydrate
2.5 gDietary Fiber1 gProtein
24 gServings2IngredientsMeasuresFresh thyme leaves (or 1 teaspoon dried)1 tablespoonFresh rosemary leaves1 tablespoonGarlic, minced1 cloveKosher salt½ teaspoonFreshly ground pepper to tasteOlive oil2 teaspoonsFlank steak, trimmed½ poundBibb lettuce½ headRadishes, cleaned and halved4Balsamic vinaigrette4 teaspoonsDirectionsPrepare 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.
3 lean meats; 2 fats
Side Suggestions: Carrot-ginger Soup. Whole-wheat Baguette.