Spicy Steak Salad
Sally Castellano
ingredients
- 1 pound flank steak
- 1 clove garlic, halved
- 2 teaspoon low-sodium soy sauce
- 1/2 teaspoon sweet paprika
- 1 teaspoon extra light olive oil
- 1/2 head romaine lettuce, choopped (about 2 cups)
- 2 small carrots, peeled and cut into thinly sliced strips
- 1 celery stalk, thinly sliced
- 1/4 cup canned black beans, rinsed and drained
- 1/4 large cucumber, thinly sliced
- 2 tablespoons Roasted Garlic–Balsamic Vinaigrette
directions
- 1
For steak
- 2
(Cut off 1/3 of steak, cut into 1-inch-by-1-inch cubes and place in a resealable freezer bag. Freeze for Wednesday’s dinner.) Rub both sides of remaining steak with garlic and soy sauce; sprinkle with paprika. Coat a large skillet (or grill rack) with oil. Heat to high, then reduce heat to medium. Cook steak, flipping once, until center is still light pink and moist, 8 to 10 minutes per side. Set aside steak 10 minutes while you prepare salad.
- 3
For salad
- 4
Toss lettuce, carrots, celery, beans, cucumber and vinaigrette in a bowl; transfer to a plate. Thinly slice half of steak on the diagonal. (Let remaining half cool, wrap it tightly in plastic wrap and refrigerate until Tuesday’s dinner.) Top salad with sliced steak and serve.
notes
463 calories
Source: Sally Castellano
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