- 8 oz organic flank steak
- Balsamic vinegar
- 2 cups organic mixed greens
- 1 organic yellow pepper, thinly sliced
- 1 cup cherry tomatoes, washed, halved
- ½ avocado, diced small
- 2 tbsp balsamic vinaigrette
Place the steak and balsamic vinegar (enough to generously coat the steak) in a resealable bag and marinate in the fridge for 30 minutes before cooking.
Remove the steak from the fridge and season with salt and pepper on both sides. Sear the steak on a hot grill pan for 4 minutes each side for medium. Allow the steak to rest for 3-4 minutes to let the juices redistribute back into the meat before slicing.
Place greens, yellow pepper, and cherry tomatoes in a large salad bowl and toss. Top with avocado, slices of steak, and balsamic vinaigrette, then serve.
Calories: 574 | Protein: 39g | Carbs: 41g | Fat: 29g
Chef’s Tip: Cooking steak to medium rare doesn’t just taste better but better preserves the quality of its protein, aminos, and other nutrients.
Image Credit: Flank Steak Salad
from Cornelius Steinbeck Blog https://corneliussteinbeck.wordpress.com/2015/09/28/flank-steak-salad/
via WordPress https://jonathanwilhoite.wordpress.com/2015/09/28/flank-steak-salad/