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Flank Steak Bistro Chopped Salad

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March 28, 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 tbsp Dijon mustard

2 tbsp olive oil

2 tsp chopped fresh rosemary

1/2 tsp sea salt

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

1 tbsp white wine vinegar


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



Nutrition Facts

Sodium752 mg
Protein29 grams
Total Fat21 grams
Saturated Fat5 grams
Total Carbohydrates22 grams
Dietary Fiber10 grams

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