Use colorful in-season heirloom tomatoes for a pretty presentation.
2 medium red onions, cut into 1/2-inch-thick slices
1 1/2 pounds flank steak, trimmed
2 cups cherry tomatoes, halved
1/4 cup balsamic vinegar
1 ripe peeled avocado, cut into 8 wedges
How to Make It
Preheat grill to high heat. Lightly coat onions with cooking spray. Place onions on grill rack; grill 10 minutes on each side or until tender. Place onions in a medium bowl; cover tightly with foil. Keep warm. Lightly coat steak with cooking spray; sprinkle steak with 3/4 teaspoon kosher salt and 3/4 teaspoon black pepper. Place steak on grill rack; grill 6 minutes on each side or until desired degree of doneness. Let stand 3 minutes. Cut steak diagonally across grain into thin slices. Add tomatoes, balsamic vinegar, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper to onions; toss gently to combine. Divide steak evenly among 6 plates; top with 1/2 cup tomato mixture. Cut avocado wedges in thirds crosswise. Top each serving with 4 avocado pieces.
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Supereasy. Used sirloin tips and subbed spicy Montreal steak seasoning for s&p. Served with steamed corn on the cob and grilled potatoes.
(parboil quartered red-skin potatoes, drain & lightly coat with a bit of oil, thread onto bbq skewers, sprinkle with salt, pepper & chopped thyme, grill and serve)
I might rate this 3.5. I thought this was easy and took very few dishes to make. I substituted a ribeye or something like that because flank steak has become unreasonably priced at my market. Taste was good, not great. Served it on its own with toasted pita bread. Would make again, probably, and think that a good side would be mashed potatoes.
VERY yummy! I used lean ground turkey instead and formed it into 6 patties; it has the same points as flank steak. I also used canned tomatoes (easier to digest than the skin from fresh). I served with roasted garlic smashed potatoes from the same issue of Cooking Light. Only 7 pts for "steak" and 4 pts for the potatoes!