Flank steak is my new favorite protein. It’s relatively low in saturated fat (compared to other cuts of meat), it’s versatile, on the less pricey side, and boy does it taste delicious. Even without a marinade, flank steak is just tasty. For Mother’s Day this year Nick made this California Steak salad for me, my mom and his mom. It didn’t disappoint.
California Steak Salad
Author: Modified from Cooking Light
Serves: 4 salads
- 4 T extra virgin olive oil
- 2 T balsamic vinegar
- ½ tsp kosher salt
- ¼ tsp freshly ground pepper
- 3 medium heirloom tomatoes, chopped
- 1 (10-oz) container arugula and spinach (or 5-oz each)
- 16 oz. salt and pepper seasoned flank steak
- 1 ripe peeled avocado, sliced
- ½ cup thinly sliced basil
- ¼ cup sliced almonds, toasted
- ¼ cup reduced fat blue cheese
- Heat a grill pan over high heat. Coat the pan with cooking spray and heat the flank steak to your desired temperature (I like medium rare, which took about 6 minutes per side). Set aside.
- Combine oil, vinegar, salt, and pepper in a large bowl, stirring with a whisk. Add tomatoes, toss gently to coat. Let stand for 15 minutes, stirring occasionally. Stir in the arugula and spinach.
- Meanwhile, slice the flank steak.
- Divide the tomato/greens mixture among 4 plants; top evenly with steak, blue cheese, toasted almonds, and avocado.
This is a low FODMAP recipe.
Serving size: ¼th of recipe Calories: 550 Fat: 30g Saturated fat: 8g Carbohydrates: 13g Sugar: 5.5g Sodium: 550mg Fiber: 7g Protein: 38g
This weekend we have guests coming over and I’m making another version of this salad, with skirt steak and peaches. I sense this is going to be the summer of steak salads. I am ok with that!