Herbaceous and fresh meal! Flank steak is a great lean red meat option and soaks up flavors so well. I do a few versions of flank steak, but this was the newest invention, and the whole fam loved it!
As for Caesar salad, I could probably eat it every day, so when I was looking for more nutritious options, this is one of the first creations I made, and it pairs great with this flank steak. If you aren't a Caesar fan- no problem- can dress anyway you like. Often, I dress the kale with salt, olive oil and red wine vinegar.
First step is to marinate your flank steak. For this recipe, I created a marinade prepared very similar to chimichurri. When I do it again- I will make extra to eat with the cooked steak too!
Parsley
Fresh Garlic
Olive Oil
Crushed Red Pepper- just a bit
Salt
Red Wine Vinegar - I added less than I do when making Chimichurri, so it is a thicker consistency to coat the steak
Second, I added a bit of Worcestershire sauce and steak seasoning on the steak, then coated the steak with the marinade on both sides. Let the steak marinate for at least 30 minutes- next time I will do longer, think it would be even more flavorful if marinated overnight.
Next, Crouton time! I love homemade croutons and they are SO easy! Make them a nutritious add to your salad by using your favorite whole grain bread or bagel. I use either Dave's Killer Multigrain bread (great way to use up the "butts" of the loaf) or the Dave's Killer Everything Bagels.
Cut up your bread into cubes- 2 pieces of bread/ 1 bagel is plenty for one salad for 3-4 people
Spray cubed bread with your favorite oil- I switch up between olive and avocado oil and toss.
Sprinkle with Garlic Salt and Grated Parmesan Cheese (Italian season is also great!)
Do one final toss, and place on a small cooking tray, and put in the toaster oven on toast setting- watch the toaster oven, they toast up pretty quick - you will smell them!
Remove from oven, and let them cool
Protect them- they are good- and if you have guests like my family, they will steal them before dinner is ready!
Simultaneously, pre-heat grill- Med-High to High
Next up- prepare your salad and dressing:
Prep the kale (remove from stem, and tear/cut to desired size)
Add tomatoes- I like grape tomatoes- but use whatever you love
Sprinkle shredded parmesan cheese
Add cooled croutons
For the dressing, I use reduced fat store bought Caesar Dressing ( I like Ken's Steakhouse brand), and then I "cut it" with fresh lemon juice by mixing thoroughly in a small bowl. It thins it out, requiring the need to use less to coat the salad, reducing calories, fat and cholesterol, and adds amazing flavor! I use half of a large lemon or a whole small lemon.
Grill Time - grill steak about 10-15 minutes total, flipping halfway, depending on your desired temp- I cook mid rare- especially with flank steak as it can get tough.
Remove your steak from the grill and let rest.
While the steak is resting, toss the salad with the dressing and lemon juice mixture. A great add to the salad is also sunflower kernels- extra texture and nutrition.
Once the steak is resting, slice and you are ready to serve! With flank steak, make sure to cut across the grain. ENJOY!
Nutritional Notes:
Flank Steak is a tasty and lean red meat option - lower in fat and cholesterol in comparison to other cuts of beef.
Kale and leafy greens have alot of nutritional value - some of the benefits are listed here: Top 10 Health Benefits Of Eating Kale (mindbodygreen.com)
Multi -grain croutons are a great way to add valuable fiber to the dish. I knew nothing about the benefits of fiber before starting my journey- I found these articles helpful:
Why Is Fiber Good for You? The Crunchy Truth (healthline.com)
Eat more fiber-rich foods to foster heart health - Harvard Health
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