Super Fast
Spinach, Artichoke, and Flank Steak Salad
Ingredients
- ¾ lb flank steak, trimmed
- ½ Tbsp salt free lemon pepper seasoning
- ½ tsp garlic salt
- 1 (5-oz) pkg baby spinach
- 2 tomatoes, seeded and chopped
- 2 carrots, shredded
- ½ (12-oz) jar quartered marinated artichoke hearts, drained
- 1 Tbsp extra virgin olive oil
- 1 Tbsp red wine vinegar
- 1 clove garlic, minced
- 1 tsp dried thyme
- ¼ tsp raw honey
- ¼ tsp Dijon mustard
Instructions
- Preheat broiler. Season steak with seasoning 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 slicing thinly across the grain.
- Meanwhile, toss together spinach, tomatoes, carrots, and artichokes in a large bowl.
- Whisk together oil, vinegar, garlic, thyme, honey, and mustard. Season with salt, if desired. Drizzle dressing over spinach salad, and toss. Top with steak.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
351
|
351
|
| Fat (g) | 18 | 18 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 35 | 35 |
| Carb (g) | 14 | 14 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 313 | 313 |
| T. Sugs (g) | 5 | 5 |
| A. Sugs (g) | 0 | 0 |
Paleo Meal Plan
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