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

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.

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