INGREDIENTS
- One 1-pound flank steak, trimmed
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- Nonstick cooking sprayc
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon cider vinegar
- 1 teaspoon Dijon mustard
- 6 cups romaine lettuce, torn into bite-size pieces
- 1 cup halved cherry tomatoes
- 1 small red onion, finely chopped
- 1/4 cup crumbled blue cheese
- 2 slices crisp-cooked turkey bacon, crumbled
DIRECTIONS
Sprinkle the steak with 1/2 teaspoon of the salt and the pepper. Spray a nonstick grill pan with cooking spray and set over medium-high heat. Add the steak and cook 5 minutes on each side for medium-rare. Transfer the steak to a cutting board and let rest 5 minutes. Cut the steak on an angle against the grain into 12 slices.
Meanwhile, whisk together the oil, vinegar, mustard and remaining 1/4 teaspoon salt in a large bowl. Add the lettuce, tomatoes andonions and toss to coat well. Transfer the salad to a platter. Top with the steak slices and sprinkle with the blue cheese and bacon. Serve immediately.
Per Serving: 181 Cal; 20 g Protein; 9 g Tot Fat; 4 g Sat Fat; 4 g Mono Fat; 3 g Carb; 1 g Fiber; 2 g Sugar; 81 mg Calcium; 2 mg Iron; 590 mg Sodium; 37 mg Cholesterol
Meanwhile, whisk together the oil, vinegar, mustard and remaining 1/4 teaspoon salt in a large bowl. Add the lettuce, tomatoes andonions and toss to coat well. Transfer the salad to a platter. Top with the steak slices and sprinkle with the blue cheese and bacon. Serve immediately.
Per Serving: 181 Cal; 20 g Protein; 9 g Tot Fat; 4 g Sat Fat; 4 g Mono Fat; 3 g Carb; 1 g Fiber; 2 g Sugar; 81 mg Calcium; 2 mg Iron; 590 mg Sodium; 37 mg Cholesterol
Source: http://www.cookingchanneltv.com
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