Friday, September 12, 2008

Warm Beef Salad

Prep time: 10 minutes Cook time: 15 minutes
4 Servings


1 1⁄2 pounds flank steak, 1 inch thick

2 tablespoons fresh lemon juice

2 teaspoons grated lemon zest

1⁄2 teaspoon Dijon mustard

2 tablespoons extra-virgin olive oil

5 ounces mesclun greens (6 cups)

4 plum tomatoes, cut into wedges

2 ounces reduced-fat feta cheese, crumbled

(1⁄2 cup)1 small red onion, thinly sliced and separated into rings


Heat grill to high.

Grill steak 4 minutes per side for medium-rare. Let rest 5 minutes; slice thinly.
Place lemon juice, lemon zest, mustard, and oil in a jar with a lid. Close tightly and shake vigorously to combine. Place greens in a large mixing bowl, add 2 tablespoons of the dressing, and toss to coat. Divide greens among 4 serving plates, top with steak, tomato wedges, onion, and feta, and serve.

Nutritional Information:

420 calories

25 g fat

9 g saturated fat

42 g protein

7 g carbohydrate

2 g dietary fiber

380 mg sodium

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