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 mins
Cook Time5 minutes mins
Refrigerator Time15 minutes mins
Total Time30 minutes mins
Course: Salad
Cuisine: American
Keyword: High Protein, Low Carb, Lunch
Servings: 2 people
Calories: 520kcal
Author: Aprilgolightly
- 1½ pounds skirt steak
- Two tablespoon olive oil
- Monterey Steak Seasoning
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.
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