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