Name: Grilled Steak Salad with Crunchy Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Flank Steak; 2 cups Romaine Lettuce, chopped; 0.5 cup Red Bell Pepper, sliced; 0.5 cup Cucumber, sliced; 3 medium Radishes, thinly sliced; 1 tablespoon Balsamic Vinegar; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Hemp Seeds

Nutrition

Per serving

392 calories

Protein: 36g; 36% of calories
Carbs: 14g; 14% of calories
Fat: 22g; 50% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Season the flank steak generously with sea salt and cracked black pepper.
Grill the steak over medium-high heat for about 4 to 5 minutes per side for medium-rare.
Transfer the steak to a cutting board and allow it to rest for at least 5 minutes to keep it juicy.
While the steak rests, prepare the salad base by combining the chopped romaine, bell peppers, cucumber, and radishes in a large bowl.
Whisk the balsamic vinegar and olive oil together in a small jar or bowl until emulsified.
Slice the steak thinly against the grain into bite-sized strips.
Toss the vegetables with the dressing, top with the sliced steak, and finish with a sprinkle of hemp seeds for a nutty crunch.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More lunch recipes