Flank Steak Salad

Source: gavanmurphy.com
Course: Lunch
Preperation time: 5min
Cooking Time: 10min
Serves: 2

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
2 1/2 Tablespoon(s) Dijon Mustard(s) 1 1 1 1 1 1 13 13
1/4 Teaspoon Black Pepper 0 0 0 0 0 0 1 1
1 cup Cherry Tomatoes 1 1 4 4 0 0 16 16
3 Tablespoon(s) Balsamic Vinegar 0 0 4 4 0 0 21 21
2 cup(s) Mixed Greens 1 1 2 2 0 0 8 8
1/2 Pound Flank Steak 24 24 0 0 9 9 187 187
1 Teaspoon Honey 0 0 3 3 0 0 11 11
1 Medium Yellow Onion, Diced 1 1 4 4 6 6 73 73
1/4 Teaspoon Salt 0 0 0 0 0 0 0 0
1 1/2 cup(s) Extra Virgin Olive Oil 0 0 0 0 162 162 1432 1432
Total: Approximate Nutrition Info, Per Serving: 27 18 178 1761
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Instructions

  1. Season the flank with S&P on both sides and sear on hot grill pan for 4 minutes each side for medium.
  2. Let rest for 3-4 minutes to let the juices redistribute back into the meat before slicing.
HOMEMADE BALSAMIC VINAIGRETTE
  1. Put all the ingredients except the oil in a blender.
  2. While blitzing, drizzle in oil so vinaigrette will emulsify.
  3. Taste for additional seasoning if required.
  4. Store in the refrigerator for up to three weeks.
Visit gavanmurphy.com for the full instructions.

Notes


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