Grilled Flank Steak with Tomato, Avocado, and Cucumber Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Incorporate vegetables into your entrées to add more low-calorie, high-fiber foods to your diet. Here, a chile-spiked salad adds zest to simply grilled beef. Low in sodium, cholesterol, and saturated fat, this flank steak supper is filled with beneficial fats, iron, and protein. Ingredients:
1 (2 1/4-pound) flank steak, trimmed |
2 tablespoons fresh lime juice |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon kosher salt |
cooking spray |
1 cucumber (about 3/4 pound), peeled, halved lengthwise, seeded, and cut into 1/4-inch-thick slices |
2 cups grape tomatoes |
2 cups torn bibb lettuce |
1 1/2 cups (1/2-inch) diced peeled avocado |
1/3 cup vertically sliced red onion |
2 tablespoons chopped fresh cilantro |
3 tablespoons fresh lime juice |
1 1/2 teaspoons minced seeded serrano chile |
1 1/2 teaspoons extravirgin olive oil |
1/4 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. To prepare steak, place steak in a large shallow dish. Drizzle with 2 tablespoons juice, and sprinkle with 1/2 teaspoon pepper; rub into steak. Cover; let steak stand at room temperature for 20 minutes, turning occasionally.
2. Prepare grill.
3. Remove steak from dish; discard marinade. Sprinkle steak with 1/4 teaspoon salt. Place steak on a grill rack coated with cooking spray; grill 8 minutes on each side or until desired degree of doneness. Let stand 10 minutes before thinly slicing.
4. To prepare salad, combine cucumber, tomatoes, lettuce, avocado, and onion in a large bowl. Combine cilantro and the remaining ingredients. Drizzle cilantro mixture over cucumber mixture; toss gently. Serve with steak.
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