Big flavor, great color, and easy preparation are the hallmarks of a weeknight entree, and this dish has them all.
Flank steak is the main attraction, but don’t belittle the lowly vegetables that make up the salad. They are the supporting cast that round out this meal, and they all work beautifully together, just like a perfectly performing dance ensemble. oooh, excuse the reference, but my competition is coming close, and I’ve got dancing on the brain. 😀
I really like this meal for another reason; it’s a dieter’s dream. Here, a chile-spiked salad adds zest to simply grilled beef. Low in sodium, cholesterol, and saturated fat, this flank steak supper is filled with beneficial fats, iron, and protein. There are only 232 calories, 12.4 g fat, and 6.4 g. carbs. WOW! You’re gonna love it!
GRILLED FLANK STEAK WITH SALAD
Yield: serves 4
For the steak:
- 1 flank steak, about 1 pound – 1 1/4 lb.
- 3 Tablespoons Worcestershire sauce
- 1 Tablespoon low-sodium soy sauce
- 1 Tablespoon lemon juice
- 2 teaspoons honey
- 2 cloves garlic, minced
Mix everything except the steak together in a large zip-top bag. Pierce the steak all over on both sides with a long-tined fork. Add the steak to the bag, rotating to make sure all surfaces of the steak are covered by the marinade. Refrigerate for a minimum of an hour and up to 4 hours.
For the salad:
- 1 cucumber, peeled, halved lengthwise, and cut into 1/4-inch thick slices
- 1 cup grape tomatoes, or heirloom tomatoes cut into chunks
- 2 cups torn Bibb or butter lettuce
- 1 avocado, peeled and diced
- 1/3 cup vertically sliced red onion (or sweet onion)
- 2 Tablespoons chopped fresh cilantro or parsley
- 3 Tablespoons fresh lime juice
- 1 1/2 teaspoons minced seeded serrano chile ( can be omitted).
- 1 1/2 teaspoon extra virgin olive oil
- 1/4 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
1. Prepare the grill by wiping the grates with a paper towel sprayed with a little olive oil. Close the cover and get it hot.
2. Remove steak from the bag, and discard the marinade. Sprinkle the steak with a little salt and pepper. Grill about 6 minutes on each side until desired degree of doneness.
Let stand 10 minutes before slicing.
3. To prepare salad: combine cucumber, tomatoes, lettuce, avocado, and onion in a large bowl. Combine cilantro and the remaining ingredients. Drizzle cilantro mixture over the salad vegetables. Toss gently; serve with the steak.
4. Cut steak diagonally across grain into thin slices. Drizzle any steak juices over slices on the serving platter.
SOURCE: Weeknight Grilling with the BBQ Queens
Good luck with your competition! I made myself a salad with leftover steak slices from last night to take to work this morning. It does look good and I look forward to having it for lunch.
Thanks, Heidi, and Happy Birthday. I hope I’ll have something good to report next week after the competition is over.