NUTRITION

SERVINGS

INGREDIENTS

6 ounces Flank Steak

1 cup sliced Red Bell Pepper

1/4 cup sliced Red Onion

2 cups Mixed Salad Greens

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lime Juice

2 tablespoons chopped Fresh Cilantro

1/2 teaspoon Ground Cumin

PREPARATION

• 1

  Season the flank steak evenly with ground cumin, salt, and black pepper.

• 2

  Preheat a grill or cast-iron skillet over medium-high heat and lightly coat with a small amount of oil spray if needed.

• 3

  Grill the steak for approximately 4-5 minutes per side for medium-rare, then remove from heat and let it rest on a cutting board for at least 5 minutes.

• 4

  While the steak rests, place the sliced bell peppers and red onions on the grill or in the skillet, cooking until they are tender and show slight charred marks.

• 5

  In a small jar or bowl, whisk together the lime juice, olive oil, and chopped cilantro to create the dressing.

• 6

  Place the mixed salad greens in a large serving bowl and toss with half of the prepared cilantro-lime dressing.

• 7

  Thinly slice the rested steak against the grain.

• 8

  Arrange the sliced steak and charred vegetables over the greens and drizzle with the remaining dressing before serving.