- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 361.4
- Total Fat: 10.0 g
- Cholesterol: 46.1 mg
- Sodium: 84.4 mg
- Total Carbs: 41.0 g
- Dietary Fiber: 3.8 g
- Protein: 25.3 g
Cilantro-Lime Flank Steak SaladSubmitted by: CHEF_MEG
IntroductionTopped with lean, juicy flank steak, this salad is a delightful late summer supper. Marinate the steak in the morning and dinner will be ready in a flash at night.
Topped with lean, juicy flank steak, this salad is a delightful late summer supper. Marinate the steak in the morning and dinner will be ready in a flash at night.
Dressing and marinade:
Zest and juice of 3 limes
2 teaspoons olive oil
1/4 cup chopped cilantro
Pinch cracked black pepper
1 teaspoon soy sauce
2 cloves garlic, chopped
2 tablespoons balsamic vinegar
16 ounces flank steak, visible fat trimmed
1 cup whole-wheat Israeli style couscous
1 medium red onion, chopped, (about 1 cup)
16 cherry tomatoes, halved (about 1/2 pint)
1/2 large cucumber chopped (about 2 cups)
4 cups arugula
When slicing the meat make sure you cut against against the grain of the meat. Slicing with the grain will make every bite a tough chew.
Israeli couscous is larger than regular couscous; look for it in the whole grains section of the supermarket or trade it for pearled barley.
Pierce the steak several times with a fork.
Combine 1/4 cup lime juice, cilantro, olive oil, and black pepper in a small bowl.
Pour half the mixture into another small bowl. Add the lime zest, soy sauce, and garlic to one bowl to create the steak marinade, and add the balsamic to the the other to make the dressing.
Pour the marinade into a heavy-duty zip-top bag and add the steak. Remove any excess air and seal the bag, making sure the meat is thoroughly coated with the marinade. Refrigerate for 2 hours or up to overnight.
Cover the dressing and refrigerate until you're ready to eat.
Prepare the couscous according to package directions.
Pour the dressing into a large mixing bowl, then add the onion, tomatoes, cucumber, and arugula and toss well. Add the prepared couscous to the bowl and stir to combine. Refrigerate until ready to serve. (Note: This can all be done ahead of time.)
Preheat the grill to 500 degrees Fahrenheit. Remove the meat from the refrigerator; allow to sit at room temperature for 10-15 minutes while the grill heats up.
Place the steak on the grill and cook for 7 minutes per side for medium.
Let the meat rest on a cutting board for 3 minutes so the juices can redistribute, then slice into thin strips against the grain.
Place two cups prepared salad onto each serving plate and top with 3 ounces cooked beef.
Serving Size: Makes 4 servings; 2 cups salad and 3 ounces beef per person.
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Member Ratings For This Recipe
Commenting on the soaking onions for ten-minutes to remove some of their "bite" - save that water by freezing it for later use in soup & stews.
God bless all!
Ima - 8/27/12
Reply from CHEF_MEG (3/25/13)
I really want to try the salad, using pearl barley ( which I can get more easily and also cheaper than packets of any type of couscous). And I love barley - but.... I'll have to make it just for me, sometime. Maybe I should batch-cook a pan of barley, then freeze it in small bags!? - 8/27/12