Recipe of the Week:
Flank Steak Chopped Steakhouse Salad
Why it’s a power salad: Red meat may get a bad rap, but lean beef (like the flank steak in this recipe) can be an excellent source of protein and snooze-stopping iron.
PREP TIME: 15 minutes
COOK TIME: 15 minutes
TOTAL TIME: 40 minutes
1 lb lean flank steak, trimmed
⅜ tsp salt
⅜ tsp black pepper
2 romaine lettuce hearts, chopped, about 6 c
4 plum tomatoes, seeded and chopped
1 cucumber, peeled, seeded, and chopped
1 lg carrot, chopped
½ med red onion, finely chopped
⅓ c reduced-fat crumbled blue cheese
¼ c crumbled blue cheese
3 Tbsp light sour cream
1 Tbsp white wine vinegar
½ tsp worcestershire sauce
1. PREPARE the grill for medium-high heat.
2. SPRINKLE the flank steak with ¼ teaspoon salt and ¼ teaspoon pepper. Place the steak on a grill rack coated with cooking spray. Grill 5 to 6 minutes per side, or until desired doneness. Transfer to a cutting board and let rest 10 minutes before thinly slicing.
3. MEANWHILE, combine the romaine, tomatoes, cucumber, carrot, and onion in a large bowl. Combine the blue cheese, mayonnaise, sour cream, vinegar, Worcestershire sauce, and the remaining ¼ teaspoon of pepper in a separate bowl. Add the cheese mixture to the romaine mixture and toss well to coat. Divide among 4 serving bowls and top each with ¼ of the sliced steak.
NUTRITION (per serving) calories 372, fat 24 g, sat fat 6.5 g, sodium 503 mg, carbs 10 g, sugar 5 g, fiber 2.5 g, protein 28 g