Flank Steak with Arugula

Red meat can be part of a healthy diet as long as you select lean cuts and keep the serving size to 4oz or less. Flank steak is a great way to alleviate your craving for red meat. Adding a a great marinade and garnishing with mixed greens makes this meal a must-try!

Note: On the program, you will eliminate red meat toward the end of week one and throughout the entire second week. After the two weeks end, should you decide to incorporate red meat back into your diet, choose cuts with the least amount of fat (sirloin, tenderloin or T-bone) and keep the serving size to three to four ounces for women and four to six ounces for men. I suggest eating red meat no more frequently than once a week.

Flank Steak with Arugula

Servings

4

Servings 4

Flank Steak with Arugula Servings 4 Servings 4

Ingredients

• Juice of 2 limes
• 2 cloves garlicminced
• 3tablespoons balsamic vinegar
• 1teaspoon extra virgin olive oil
• 1/4teaspoon sea salt
• 1/4teaspoon Ground black pepper
• 1pound flank steak
• 5ounces arugula
• 1/4cup White Balsamic Vinaigrette(see below for dressing recipe)

Servings:

Instructions

1. In a resealable plastic bag, combine the lime juice, garlic, vinegar, oil, salt and pepper. Add the steak and shake gently to coat. Put the sealed bag in a shallow dish and refrigerate for 10 to 15 minutes.
2. Preheat a grill pan over medium-high heat. Lift the steak from the bag and let any excess marinade drip off. Discard the marinade. Grill the steak for 5 to 7 minutes on each side for medium-rare or until a thermometer inserted in the center registers 145 degrees F. Transfer the steak to a cutting board and let it rest for 5 to 10 minutes to reabsorb its juices. Thinly slice the steak across the grain.
3. In a medium bowl, toss the arugula with the vinaigrette. Divide the salad among 4 plates, top with the sliced steak, and serve.

Share this Recipe

• Twitter
• Facebook
• Google+
• Pinterest

White Balsamic Vinaigrette Dressing

Makes about 1 cup.

White Balsamic Vinaigrette Dressing Makes about 1 cup.

Ingredients

• 3/4cup white balsamic vinegar
• 1/4cup extra virgin olive oil
• 2tablespoons Dijon mustard
• 1/2teaspoon sea salt
• 1/4teaspoon Ground black pepper

Servings:

Instructions

1. In a jar with a lid, mix together the vinegar, oil, and mustard. Add the salt and pepper, cover with the lid, and shake well before serving.
2. Refrigerate any leftover dressing for 3 to 5 days. Shake well before serving.

Share this Recipe

• Twitter
• Facebook
• Google+