NUTRITION

SERVINGS

INGREDIENTS

5 oz Flank steak

2 cup Mixed baby greens

0.5 cup Cherry tomatoes

0.25 cup Cucumber

2 tbsp Red onion

0.5 oz Feta cheese

0.25 tsp Extra virgin olive oil

1 tbsp Balsamic vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

  Preheat your grill or grill pan over medium-high heat until very hot.

• 2

  Season the flank steak evenly on both sides with the sea salt, black pepper, and garlic powder.

• 3

  Place the steak on the grill and cook for 4-5 minutes per side for medium-rare, or until it reaches your preferred level of doneness.

• 4

  Remove the steak from the heat and transfer to a cutting board; let it rest for 5-7 minutes to ensure the juices redistribute.

• 5

  While the steak rests, combine the mixed baby greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion in a large serving bowl.

• 6

  In a small glass jar or bowl, whisk together the extra virgin olive oil and balsamic vinegar until the dressing is fully emulsified.

• 7

  Slice the rested flank steak against the grain into thin strips.

• 8

  Drizzle the balsamic vinaigrette over the salad greens and toss gently to coat.

• 9

  Top the salad with the sliced steak and the crumbled feta cheese before serving immediately.