Grilled Steak and Vegetable Salad
Low Calorie Recipe
Grilled beef flank steak with onions, tomatoes, corn and bell pepper served with a fresh herb vinaigrette - recipe included.
Recipe Ingredients
1-1/2 pounds beef flank steak, fat trimmed, scored
1 medium sweet onion, cut into small wedges
6 medium Italian plum tomatoes, cut into wedges
4 ears corn, cooked, cut into 1-1/2 inch pieces
1 medium green bell pepper, sliced
Fresh Herb Vinaigrette (recipe below)
Recipe makes 4 servings.
Recipe Instructions
Grill steak over medium-hot coals to desired degree of doneness, about 20 minutes for medium, turning steak halfway through cooking time. Slice steak, diagonally across grain, into scant 1/4-inch slices.
Combine sliced meat and vegetables in shallow serving bowl. Pour dressing over and toss. Serve immediately or refrigerate several hours and serve chilled.
NOTE: If desired, steak can be broiled rather than grilled for the same amount of time.
Fresh Herb Vinaigrette
Ingredients:
1/3 cup red wine vinegar
1/4 cup water
3 tablespoons olive
2 tablespoons fresh lemon juice
2 cloves garlic, minced
2 tablespoons NutraSweet Spoonful
3 tablespoons minced fresh or 1 teaspoon dried rosemary leaves
3 tablespoons minced fresh or 1/2 teaspoon dried thyme leaves
3 tablespoons minced fresh or 1 teaspoon dried oregano leaves
3 tablespoons minced fresh or 1 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper
Directions:
Combine all ingredients in covered jar; shake to mix. Yield: Makes about 3/4-cup.
Nutrition information per serving (3 ounces meat with 2-tablespoons vinaigrette):
Yield: 6 servings
Calories 305
Protein 25g
Carbohydrates 18g
Total Fat 16g
Saturated Fat 5g
Cholesterol 56mg
Fiber 3g
Sodium 255mg
Food Exchange: 3 lean meat, 1 starch, 1-1/2 fat
See also:
Grilled Flank Steak
Quinoa – Tomato Salad with Grilled Steak Strips
