Rating: 4 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

Incorporate vegetables into your entrées to add more low-calorie, high-fiber foods to your diet. Here, a chile-spiked salad adds zest to simply grilled beef. Low in sodium, cholesterol, and saturated fat, this flank steak supper is filled with beneficial fats, iron, and protein.

Laura Zapalowski
Recipe by Cooking Light May 2007

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Yield:
8 servings (serving size: 3 ounces steak and 3/4 cup salad)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare steak, place steak in a large shallow dish. Drizzle with 2 tablespoons juice, and sprinkle with 1/2 teaspoon pepper; rub into steak. Cover; let steak stand at room temperature for 20 minutes, turning occasionally.

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  • Prepare grill.

  • Remove steak from dish; discard marinade. Sprinkle steak with 1/4 teaspoon salt. Place steak on a grill rack coated with cooking spray; grill 8 minutes on each side or until desired degree of doneness. Let stand 10 minutes before thinly slicing.

  • To prepare salad, combine cucumber, tomatoes, lettuce, avocado, and onion in a large bowl. Combine cilantro and the remaining ingredients. Drizzle cilantro mixture over cucumber mixture; toss gently. Serve with steak.

Nutrition Facts

232 calories; calories from fat 48%; fat 12.4g; saturated fat 3.7g; mono fat 6.2g; poly fat 1g; protein 24.9g; carbohydrates 6.4g; fiber 2.4g; cholesterol 38mg; iron 2.2mg; sodium 173mg; calcium 36mg.
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