Steak and Black-Eyed Pea Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 (12-ounce) lean flank steak |
1 tablespoon spicy brown mustard |
1/2 teaspoon garlic powder |
1/4 teaspoon pepper |
cooking spray |
5 cups torn romaine lettuce |
1 cup cherry tomatoes, halved |
1 cup (1/4-inch-thick) sliced cucumber |
1/2 cup sliced onion, separated into rings |
1 (15.8-ounce) can black-eyed peas, rinsed and drained |
3/4 cup fat-free italian dressing |
Directions:
1. Preheat broiler. Trim fat from steak. Combine mustard, garlic powder, and pepper; spread over both sides of steak. Place steak on a broiler pan coated with cooking spray; cook 5 minutes on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices.
2. Combine steak, lettuce, and next 4 ingredients (lettuce through peas) in a bowl. Drizzle dressing over salad, and toss well.
3. Note: Substitute 1 (16-ounce) can cannellini beans for black-eyed peas, if desired.
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