Spinach-Flank Steak Salad
Ingredients
- 2 lb flank steak, trimmed
- 1 Tbsp lemon-pepper seasoning
- 2 tsp garlic powder
- 1 (10-oz) pkg baby spinach
- 4 tomatoes, seeded and chopped
- 4 carrots, shredded
- 1 (12-oz) jar quartered marinated artichoke hearts, drained
- 2 Tbsp extra virgin olive oil
- 2 Tbsp red wine vinegar
- 1 clove garlic, minced
- 2 tsp dried thyme
- ½ tsp honey
- ½ tsp Dijon mustard
- ½ tsp salt
Instructions
- Preheat broiler. Season steak with lemon-pepper and garlic powder; place on a broiler pan coated with cooking spray. Broil 5 minutes per side or to desired doneness. Let stand 10 minutes before slicing thinly across the grain.
- Meanwhile, toss together spinach, tomatoes, carrots, and artichokes in a large bowl.
- Whisk together oil, vinegar, garlic, thyme, honey, mustard, and salt. Drizzle over salad; toss. Top with steak.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
379
|
379
|
| Fat (g) | 18 | 18 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 38 | 38 |
| Carb (g) | 16 | 16 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 715 | 715 |
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