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Tomato and Red Onion Flank Steak
Spinach-Carrot Salad
Ingredients
- 2 lb flank steak
- 3 Tbsp avocado oil, divided
- ½ tsp salt
- ½ tsp pepper
- 1 red onion, thinly sliced
- 2 large tomatoes, cut into 1 inch thick wedges
- 4 cloves garlic, minced
- 3 Tbsp coconut aminos
- 1 Tbsp red wine vinegar
- 1 Tbsp torn fresh basil
Instructions
- Preheat broiler. Rub steak with 1 Tbsp oil; sprinkle with salt and pepper. Place on a foil-lined rimmed baking sheet.
- Broil 5 to 6 minutes per side or to desired doneness.
- Meanwhile, cook onion in 2 Tbsp hot oil in a large nonstick skillet over medium heat 8 minutes, stirring occasionally, until tender. Add tomatoes and garlic; cook 1 minute.
- Thinly slice steak, and add to skillet along with coconut aminos, vinegar, and basil. Cook, stirring, 1 minute or until thoroughly heated.
Side Dish Ingredients
- 1 (10-oz) pkg baby spinach
- 2 carrots, grated
- 2 Tbsp olive oil
- 1 tsp fresh orange juice
- ¼ tsp Dijon mustard
- ¼ tsp salt
Side Dish Instructions
- Place spinach and carrots in a large bowl.
- Whisk together oil, orange juice, mustard, and salt. Pour dressing over salad; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
378
|
60
|
438
|
| Fat (g) | 20 | 5 | 25 |
| Sat. Fat (g) | 6 | 1 | 7 |
| Protein (g) | 43 | 1 | 44 |
| Carb (g) | 6 | 4 | 10 |
| Fiber (g) | 1 | 2 | 3 |
| T. Sugs (g) | 4 | 1 | 5 |
| A. Sugs (g) | 0 | 0 | 0 |
