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Grilled Flank Steak Salad - Sunday, May 14, 2017

At our weight loss centers, we promote a diet packed with lean protein and low in carbs. This recipe for Grilled Flank Steak Salad fits in perfectly! It’s an ideal source of lean protein coupled with lots of fiber, antioxidants, vitamins and minerals. Lean beef such as flank steak boosts your supply of iron and vitamin B-12, both of which are critical for the production of healthy red blood cells. It also provides solid amounts of the antioxidant coenzyme Q10, which protects cells against free radical damage and supports a healthy metabolism.

Baby spinach is rich with dietary fiber to fill us up and provides high amounts of iron, magnesium, folate, manganese, copper and vitamins B2, B6, C and E. Both the tomatoes and bell peppers are incredible sources of lycopene and beta-carotene, antioxidants that promote healthy eyesight and protect the skin against UV damage. Both the aged balsamic vinegar and Manuka honey are renowned for their healing properties.

Serve this delicious and filling meal any time of day—it’s one the whole family will enjoy. Visit this link to learn about our weight loss centers in Southern California.

Ingredients

1 lb lean flank steak
1 cup cherry tomatoes, halved
2 cups baby spinach
½ tsp garlic powder
1/3 cup onions, diced
1 red bell pepper, chopped
1 green bell pepper, chopped
1/8 cup extra virgin olive oil
¼ cup feta cheese, crumbled
Kosher salt and freshly ground black pepper to taste
Aged balsamic vinegar

Marinade

1/3 cup extra virgin olive oil
2 cloves garlic, minced
1/4 cup Manuka honey
2 Tbsp red wine vinegar
1/3 cup reduced-sodium soy sauce
Kosher salt and freshly ground black pepper to taste

Instructions


Combine all of the marinade ingredients together and mix well. Put the steak in a sealable container with the marinade. Seal and shake to coat well. Marinade in the refrigerator for 12 hours or overnight.

While a pan heats on medium high, brush the flank steak with extra virgin olive oil. Sprinkle with garlic powder and season with Kosher salt and freshly ground black pepper to your liking. Add the steak to the warm pan and cook for approximately four and a half minutes on each side.

Remove the steak from heat and set aside. Add one tablespoon of extra virgin olive oil to the pan. Add the bell peppers and onions to the pan and season with Kosher salt and freshly ground black pepper. Cook for four to six minutes, stirring regularly. Slice the flank steak while the vegetables cook. Remove from heat and set aside. Mix together the steak and vegetables in a bowl. Add the tomatoes and crumbled feta and toss well.

Split the greens across four plates. Add the salad mixture. Drizzle with aged balsamic vinegar and serve.

Makes four servings. 

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