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Grilled Flank Steak Salad
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 |
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 salad onto 2 plates. Top with radishes, steak, and vinaigrette.
Exchanges
3 lean meats; 2 fats
Side Suggestions: Carrot-ginger Soup. Whole-wheat Baguette.
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
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