LOW CARB | HIGH PROTEIN

Grilled Flank Steak With Tomato Salad

Name: Grilled Flank Steak With Tomato Salad
Total time: 20 min
Yield: 4
Ingredients: 1 pint grape tomatoes, halved; ½ cup chopped fresh cilantro; ½ cup extra-virgin olive oil; ½ teaspoon salt, divided; ¼ teaspoon ground pepper; 1 Preheat grill to medium-high or heat a grill pan over medium-high heat.; 2 Combine tomatoes, cilantro, oil, jalapeño, garlic and ¼ teaspoon salt in a medium bowl; set aside.; 3 Season steak with the remaining ¼ teaspoon salt and pepper. Grill until an instant-read thermometer inserted in the center reads 125°F for medium-rare, 3 to 5 minutes per side.; 4 Transfer the steak to a clean cutting board, preferably one with grooves for collecting juices, and thinly slice across the grain. Divide the slices among 4 plates. Drizzle any juices that have accumulated on the cutting board over the steak and top with the tomato salad.

⏱ ACTIVE TIME: 10 minTOTAL TIME: 20 min👤 Serves 4

Ingredients

1 pint grape tomatoes, halved
½ cup chopped fresh cilantro
½ cup extra-virgin olive oil
½ teaspoon salt, divided
¼ teaspoon ground pepper
1 Preheat grill to medium-high or heat a grill pan over medium-high heat.
2 Combine tomatoes, cilantro, oil, jalapeño, garlic and ¼ teaspoon salt in a medium bowl; set aside.
3 Season steak with the remaining ¼ teaspoon salt and pepper. Grill until an instant-read thermometer inserted in the center reads 125°F for medium-rare, 3 to 5 minutes per side.
4 Transfer the steak to a clean cutting board, preferably one with grooves for collecting juices, and thinly slice across the grain. Divide the slices among 4 plates. Drizzle any juices that have accumulated on the cutting board over the steak and top with the tomato salad.

Instructions

1. Preheat grill to medium-high or heat a grill pan over medium-high heat.
2. Combine tomatoes, cilantro, oil, jalapeño, garlic and ¼ teaspoon salt in a medium bowl; set aside.
3. Season steak with the remaining ¼ teaspoon salt and pepper. Grill until an instant-read thermometer inserted in the center reads 125°F for medium-rare, 3 to 5 minutes per side.
4. Transfer the steak to a clean cutting board, preferably one with grooves for collecting juices, and thinly slice across the grain. Divide the slices among 4 plates. Drizzle any juices that have accumulated on the cutting board over the steak and top with the tomato salad.

Notes

SERVINGS: 4 • SERVING SIZE: 3 OZ. STEAK & ¼ CUP SALAD CALORIES: 346 CARBOHYDRATES: 4G PROTEIN 24G FIBER 1G TOTAL SUGARS: 2G PROTEIN 24G TOTAL FAT: 25G SATURATED FAT: 5G SODIUM 289MG

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