On the Grill
Steak with Olive-Caper Relish
Orzo with Tomatoes and Zucchini
Ingredients
- 2 lb flank steak, trimmed (or use skirt steak)
- 3 Tbsp olive oil, divided
- 1 lemon
- ½ cup chopped pitted kalamata olives
- 2 Tbsp capers
Instructions
- Preheat grill to medium-high heat. Rub steak with 1 Tbsp oil.
- Grill steak, covered, 5 to 6 minutes per side or to desired doneness.
- Let steak stand 10 minutes before slicing thinly across the grain. Grate zest and squeeze juice from lemon.
- Stir together olives, capers, lemon zest, lemon juice, and 2 Tbsp oil. Serve relish with steak.
Side Dish Ingredients
- 12 oz whole wheat orzo
- 2 Tbsp olive oil
- 2 organic tomatoes, chopped
- 1 large zucchini, chopped
- ½ cup crumbled feta cheese
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Cook orzo according to package directions; drain and keep warm.
- Heat oil in a large skillet over medium heat. Add tomatoes and zucchini; sauté 5 minutes or until tender.
- Remove from heat; stir in cooked orzo, cheese, salt, and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
329
|
287
|
616
|
| Fat (g) | 20 | 10 | 30 |
| Sat. Fat (g) | 5 | 3 | 8 |
| Protein (g) | 34 | 10 | 44 |
| Carb (g) | 2 | 43 | 45 |
| Fiber (g) | 0 | 10 | 10 |
| Sodium (mg) | 325 | 315 | 640 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
