This chopped steak salad is restaurant quality with a decidedly more friendly price tag!
Not only is it flavorful, it also packs a serious nutritional punch. Grass-fed steak is a lean protein source that’s high in omega-3 fatty acids, and the rainbow of veggies is loaded with detoxifying antioxidants.
Feel free to invite any other vegetables you have on hand to the party – broccoli, green beans, and zucchini are all delicious additions.
Flank Steak Bistro Chopped Salad is the first recipe in our French Bistro menu, to be joined by Halibut en Papillote; Grilled Endive with Shallot-Bacon Vinaigrette; and Frozen Chocolate Raspberry Ripple.
Flank Steak Bistro Chopped Salad
Beef, Pork & Lamb, Main, Salads, Wraps & Sandwiches
March 29, 2017
Be warned: this delicious, bistro-inspired flank steak salad is about to become your new favorite. Good thing it’s so healthy, easy, and inexpensive to make!
Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3
- Prep: 15 mins
- Cook: 10 mins
- Yields: 2 Servings
8 oz. grass-fed flank steak, trimmed
1/4 tsp freshly ground black pepper
1 small head romaine lettuce, chopped (about 4 cups)
1 medium cucumber, peeled, seeded, and cut into 1/2-inch dice
1 medium red bell pepper, cut into 1/2-inch dice
2 celery stalks, cut into 1/2-inch dice
3 radishes, cut into 1/2-inch dice
1 small red onion, finely chopped
1Combine the steak, mustard, 1 teaspoon of the oil, and the rosemary in a medium bowl.
2Heat a grill pan over medium heat until hot.
3Season the steak with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper, and add it to the pan: Cook for 4 to 5 minutes per side or medium-rare, or to desired doneness.
4Transfer to a cutting board and let stand for 5 minutes.
5While the steak rests, combine the lettuce, cucumber, bell pepper, celery, radishes, onion, vinegar, and the remaining 4 teaspoons oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a separate bowl.
6Cut the steak diagonally across the grain into thin slices. Divide the salad between two plates, and top it with the steak
Originally published in The Virgin Diet Cookbook, Grand Central Life & Style, 2014
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