Vincent Pennington Blog: Flank Steak Salad

Monday, September 28, 2015

Flank Steak Salad

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INGREDIENTS

8 oz organic flank steak
Balsamic vinegar
Salt
Pepper
2 cups organic mixed greens
1 organic yellow pepper, thinly sliced
1 cup cherry tomatoes, washed, halved
½ avocado, diced small
2 tbsp balsamic vinaigrette

DIRECTIONS

Place the steak and balsamic vinegar (enough to generously coat the steak) in a resealable bag and marinate in the fridge for 30 minutes before cooking.

Remove the steak from the fridge and season with salt and pepper on both sides. Sear the steak on a hot grill pan for 4 minutes each side for medium. Allow the steak to rest for 3-4 minutes to let the juices redistribute back into the meat before slicing.

Place greens, yellow pepper, and cherry tomatoes in a large salad bowl and toss. Top with avocado, slices of steak, and balsamic vinaigrette, then serve.

Calories: 574 | Protein: 39g | Carbs: 41g | Fat: 29g

Serves: 2

Chef’s Tip: Cooking steak to medium rare doesn’t just taste better but better preserves the quality of its protein, aminos, and other nutrients.

Source: Flank Steak Salad – Muscle & Fitness

Image Credit: Flank Steak Salad

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