Steak and Black-Eyed Pea Salad

Cooking Light
4 servings (serving size: 2 cups)


+ Add To Shopping List
1 (12-ounce) lean flank steak
1 tablespoon spicy brown mustard
1/2 teaspoon garlic powder
1/4 teaspoon pepper
Cooking spray
5 cups torn romaine lettuce
1 cup cherry tomatoes, halved
1 cup (1/4-inch-thick) sliced cucumber
1/2 cup sliced onion, separated into rings
1 (15.8-ounce) can black-eyed peas, rinsed and drained
3/4 cup fat-free Italian dressing


Preheat broiler. Trim fat from steak. Combine mustard, garlic powder, and pepper; spread over both sides of steak. Place steak on a broiler pan coated with cooking spray; cook 5 minutes on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices.

Combine steak, lettuce, and next 4 ingredients (lettuce through peas) in a bowl. Drizzle dressing over salad, and toss well.

Note: Substitute 1 (16-ounce) can cannellini beans for black-eyed peas, if desired.

Created date

May 1997

Nutritional Information

Calories 323
Caloriesfromfat 34 %
Fat 12.1 g
Satfat 4.3 g
Monofat 4.5 g
Polyfat 1.3 g
Protein 24.6 g
Carbohydrate 29.1 g
Fiber 4.7 g
Cholesterol 45 mg
Iron 4.8 mg
Sodium 679 mg
Calcium 76 mg