Cilantro-Lime Flank Steak Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Dressing and marinade: Zest and juice of 3 limes 2 teaspoons olive oil1/4 cup chopped cilantroPinch cracked black pepper1 teaspoon soy sauce2 cloves garlic, chopped2 tablespoons balsamic vinegarSteak: 16 ounces flank steak, visible fat trimmedSalad: 1 cup whole-wheat Israeli 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
Prep work:
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.
At mealtime:
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 (high). 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 2 cups 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.
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.
At mealtime:
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 (high). 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 2 cups 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.
Nutritional Info Amount Per Serving
- Calories: 361.4
- Total Fat: 10.0 g
- Cholesterol: 46.1 mg
- Sodium: 84.4 mg
- Total Carbs: 41.1 g
- Dietary Fiber: 3.8 g
- Protein: 25.4 g
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