Warm Beef Salad (South Beach)
Serves 4
Ingredients
1 1/2 pounds flank steak, 1" thick
2 tablespoons fresh lemon juice
2 teaspoons grated lemon zest
1/2 teaspoon Dijon mustard
2 tablespoons extra-virgin olive oil
5 ounces mesclun greens (6 cups)
4 plum tomatoes, cut into wedges
1 small red onion, thinly sliced and separated into rings
2 ounces reduced-fat feta cheese, crumbled (1/2 cup)
Instructions
Heat grill to high. Grill steak 4 minutes per side for medium-rare. Let rest 5 minutes; slice thin.
Place lemon juice, lemon zest, mustard, and oil in a jar with a lid. Close tightly and shake vigorously to combine. Place greens in a large mixing bowl, add 2 tablespoons of the dressing, and toss to coat.
Divide greens among 4 serving plates, top with steak, tomato wedges, onion, and feta, and serve.
Nutritional information
Per 2-cup serving:
420 calories
25 g fat (9 g sat)
7 g carbohydrate
42 g protein
2 g fiber
380 mg sodium
Serves 4
Ingredients
1 1/2 pounds flank steak, 1" thick
2 tablespoons fresh lemon juice
2 teaspoons grated lemon zest
1/2 teaspoon Dijon mustard
2 tablespoons extra-virgin olive oil
5 ounces mesclun greens (6 cups)
4 plum tomatoes, cut into wedges
1 small red onion, thinly sliced and separated into rings
2 ounces reduced-fat feta cheese, crumbled (1/2 cup)
Instructions
Heat grill to high. Grill steak 4 minutes per side for medium-rare. Let rest 5 minutes; slice thin.
Place lemon juice, lemon zest, mustard, and oil in a jar with a lid. Close tightly and shake vigorously to combine. Place greens in a large mixing bowl, add 2 tablespoons of the dressing, and toss to coat.
Divide greens among 4 serving plates, top with steak, tomato wedges, onion, and feta, and serve.
Nutritional information
Per 2-cup serving:
420 calories
25 g fat (9 g sat)
7 g carbohydrate
42 g protein
2 g fiber
380 mg sodium