Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

If you don't love blue cheese, try crumbled feta or grated Parmesan instead. If not treated right, flank steak can be a little tough, so cut it thinly and against the grain.

Deb Wise
Recipe by Cooking Light August 2016

Gallery

Credit: Jennifer Causey; Styling: Mindi Shapiro Levine

Recipe Summary

Yield:
Serves 4 (serving size: 1 cup vegetables, 4 oz. steak, and 2 tbsp. vinaigrette)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a grill pan over medium-high.

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  • Coat steak with 1 tablespoon oil; sprinkle with garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Add steak to pan; cook 4 minutes on each side. Place steak on a cutting board.

  • Place squash, onion, and bell pepper in a large bowl. Add 1 tablespoon oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper; toss. Arrange vegetables on grill pan; cook 4 minutes. Turn and cook 2 minutes. Chop into bite-size pieces.

  • Combine remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, vinegar, sugar, and cheese. Divide vegetables and tomatoes among 4 plates. Cut steak into thin slices; top with vegetables and vinaigrette.

Nutrition Facts

345 calories; fat 22.2g; saturated fat 5.6g; mono fat 12.6g; poly fat 1.8g; protein 28g; carbohydrates 8g; fiber 2g; cholesterol 76mg; iron 3mg; sodium 533mg; calcium 91mg; sugars 5g; added sugar 0g.
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