Marinate Ahead and Grill
Balsamic Grilled Flank Steak
Tomato-Cannellini Bean Salad
Ingredients
- 1 lb flank steak
- 2 Tbsp balsamic vinegar
- 1 Tbsp Worcestershire sauce
- 1 Tbsp fresh lemon juice
- ½ tsp salt
- ¼ tsp pepper
Instructions
- Place steak in a large zip-top plastic freezer bag. Stir together vinegar, Worcestershire sauce, and lemon juice; pour over steak. Seal bag, and chill 1 hour.
- Preheat grill to medium-high heat; remove steak from marinade, discarding marinade.
- Sprinkle steak with salt and pepper. Grill steak, covered, 5 to 6 minutes per side or to desired doneness. Let stand 10 minutes; thinly slice across the grain.
Side Dish Ingredients
- 1 (15.5-oz) can BPA-free cannellini beans, drained and rinsed
- 1 large organic tomato, chopped
- 1 small shallot, minced
- 1 Tbsp chopped fresh parsley
- 1 Tbsp olive oil
- 1 Tbsp fresh lemon juice
- ¼ tsp salt
- ⅛ tsp pepper
Side Dish Instructions
- Toss together all ingredients in a large bowl; chill 1 hour.
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