NUTRITION

SERVINGS

INGREDIENTS

6 oz Flank steak

0.5 cup Cooked quinoa

1 cup Baby spinach

0.5 cup Cucumber

0.25 cup Cherry tomatoes

1 tbsp Red onion

1 tsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Balsamic glaze

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Pat the flank steak dry with paper towels and season both sides with sea salt and black pepper.

• 2

  Heat the extra virgin olive oil in a heavy-bottomed or cast-iron skillet over medium-high heat until it begins to shimmer.

• 3

  Place the steak in the hot skillet and sear for approximately 3 to 4 minutes per side for medium-rare.

• 4

  Remove the steak from the pan and let it rest on a cutting board for 5 minutes to lock in the juices, then slice thinly against the grain.

• 5

  In a shallow serving bowl, create a base with the baby spinach and warm cooked quinoa.

• 6

  Arrange the diced cucumber, halved cherry tomatoes, and thinly sliced red onion on top of the quinoa.

• 7

  Add the sliced steak to the bowl and finish by drizzling the fresh lemon juice and balsamic glaze over the entire dish.