Farmhouse Flank Steak Salad
Spring is right around the corner. And according to the commercials I’m hearing on the car radio, we should all be dieting to achieve a beach worthy body by mid March! You know I’m kidding. But it’s true that as the seasons start to change, the recipes do lighten up a bit. Tonight is a nice prelude to Spring. And it’s wonderful – and filling – and fast (because you’re using leftover rice) – and yummy!
Farmhouse Flank Steak Salad
SERVINGS : 4 PEOPLE PREP TIME : MINUTES
INGREDIENTS
- 1 pound flank steak
- kosher salt and pepper, to taste
- 1 tablespoon olive oil
- 3 cups mixed baby greens
- 1/2 pound broccoli florets
- 1/2 pound asparagus
- 1 cup cooked wild rice
- 1/4 cup almond slivers
- Vinaigrette
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon anchovy paste
- 1/8 teaspoon onion powder
DIRECTIONS
- Generously season steak with kosher salt and pepper.
- Heat olive oil on a grill pan (or you can rub the steak with the olive oil and grill outdoors). When it begins to shimmer, add steak and cook 3-4 minutes per side or until it reaches your desired degree of doneness.
- Transfer the steak to a chopping block and let rest for at least 5 minutes and then thinly slice against the grain.
- Meanwhile, bring enough water to cover vegetables to a boil. Add broccoli florets and asparagus and cook just a few minutes or until bright green and crisp tender. Drain and run under cold water to stop the cooking process.
- Combine vinaigrette ingredients with a whisk or shake in a lidded container.
- Toss the mixed baby greens, broccoli, and asparagus with vinaigrette. Top with sliced steak, wild rice, and almonds.
Nutritional Information
Serving Size 341g Calories 601 Fat 24 Sat Fat 5 Sodium 144 Carbs 54 Sugars 4 Fiber 8 Protein 45.
NOTES
KID NOTE: Deconstruct the plate to serve portions of steak, broccoli, asparagus, and rice.
VEGETARIAN TIP: Skip the steak and increase the broccoli and asparagus.
GLUTEN MODIFICATIONS: Gluten free as written.