One-Dish Dinner
Spinach, Artichoke, and Flank Steak Salad
Ingredients
- 2 lb flank steak, trimmed (or use skirt steak)
- 1 Tbsp lemon-pepper seasoning
- 1 tsp garlic salt
- ¼ cup extra virgin olive oil
- 2 Tbsp red wine vinegar
- 1 clove garlic, minced
- 2 tsp dried thyme
- ½ tsp Dijon mustard
- ½ tsp salt
- 1 (10-oz) pkg baby spinach
- 2 tomatoes, cut into wedges
- 1 (12-oz) jar quartered marinated artichoke hearts, drained
- 1 (6-oz) pkg crumbled feta cheese
Instructions
- Preheat broiler. Season steak with lemon-pepper and garlic salt; place on a broiler pan coated with coconut oil cooking spray.
- Broil 5 minutes per side or to desired doneness. Let stand 10 minutes before thinly slicing across the grain.
- Meanwhile, whisk together oil, vinegar, garlic, thyme, mustard, and salt in a large bowl. Add spinach, tomatoes, and artichokes; toss. Top with steak and cheese.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
382
|
382
|
| Fat (g) | 25 | 25 |
| Sat. Fat (g) | 8 | 8 |
| Protein (g) | 31 | 31 |
| Carb (g) | 7 | 7 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 1222 | 1222 |
| T. Sugs (g) | 0 | 0 |
| A. Sugs (g) | 0 | 0 |
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