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5 from 1 vote

Flank Steak Topped Salad Recipe

Flank Steak Topped Salad Recipe to go on top of the Eat Smart Gourmet Vegetable Salad Kits - It is high protein, low carb lunch with marinated and pan seared flank steak on top.
Prep Time10 minutes
Cook Time5 minutes
Refrigerator Time15 minutes
Total Time30 minutes
Course: Salad
Cuisine: American
Keyword: High Protein, Low Carb, Lunch
Servings: 2 people
Calories: 520kcal
Author: Aprilgolightly

Ingredients

  • 1½ pounds skirt steak
  • Two tablespoon olive oil
  • Monterey Steak Seasoning

Instructions

  • Thiny slice the cold steak on an angle with a sharp serrated knife.
  • Marinate the steak with Monterey Steak Seasoning and olive oil.
  • Rub the oil and spices into the steak.
  • On a high heat skillet, sear the steak for 1 minute on each side.
  • Take the steak off the heat and place on a plate lined with paper towels.
  • Place 4 to 5 pieces on top of the salad and portion out the rest into zip lock bags so you can freeze a few and keep a couple in the fridge for salad toppings.

Nutrition

Sodium: 224mg | Calcium: 20mg | Vitamin A: 25IU | Sugar: 0g | Potassium: 993mg | Cholesterol: 214mg | Calories: 520kcal | Saturated Fat: 9g | Fat: 25g | Protein: 73g | Carbohydrates: 0g | Iron: 6mg