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Flank Steak Bistro Chopped Salad
Ingredients
8 oz.
grass-fed flank steak, trimmed
1 tbsp
Dijon mustard
2 tbsp
olive oil
2 tsp
chopped fresh rosemary
1/2 tsp
sea salt
1/4 tsp
freshly ground black pepper
1 small head
romaine lettuce, chopped (about 4 cups)
1 medium
cucumber, peeled, seeded, and cut into 1/2-inch dice
1 medium
red bell pepper, cut into 1/2-inch dice
2
celery stalks, cut into 1/2-inch dice
3
radishes, cut into 1/2-inch dice
1 small
red onion, finely chopped
1 tbsp
white wine vinegar
Instructions
STEP 1
1 Combine the steak, mustard, 1 teaspoon of the oil, and the rosemary in a medium bowl.,
STEP 2
2 Heat a grill pan over medium heat until hot.,
STEP 3
3 Season the steak with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper, and add it to the pan: Cook for 4 to 5 minutes per side or medium-rare, or to desired doneness.,
STEP 4
4 Transfer to a cutting board and let stand for 5 minutes.,
STEP 5
5 While the steak rests, combine the lettuce, cucumber, bell pepper, celery, radishes, onion, vinegar, and the remaining 4 teaspoons oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a separate bowl.,
STEP 6
6 Cut the steak diagonally across the grain into thin slices. Divide the salad between two plates, and top it with the steak.
Nutrition Facts
(per serving)
Calories:
300 calories
Servings:
2 servings
Carbohydrates:
7 g
Fat:
19 g
Fiber:
3 g
Protein:
27 g
Sugar:
3 g
Meal Effort
Preparation:
15 minutes
Cook:
10 minutes
Total:
25 minutes