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| h2u > Health Library |
Grilled Flank Steak SaladAdapted from CooksAid.com | 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 | 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.
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. Copyright © EBSCO Publishing. All rights reserved. |
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