Rating: 3.5 stars
8 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

Flank steak is widely available and easy to recognize by its long, flat shape and distinctive longitudinal grain. Cutting across the grain breaks up the muscle fibers for more tender slices.

Recipe by Cooking Light June 2013

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Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary test

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare dressing, combine first 5 ingredients in a bowl; stir well with a whisk.

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  • To prepare steak, heat a large nonstick skillet or grill pan coated with cooking spray over medium-high heat. Rub both sides of steak with pepper. Add steak to pan; cook 6 minutes on each side or until desired degree of doneness. Remove from pan; place on a cutting board. Cover loosely with foil; let stand 5 minutes. Cut steak diagonally across grain into thin slices. Place steak in a bowl. Drizzle with half of dressing, and toss well.

  • To prepare salad, combine watercress and next 5 ingredients (watercress through carrot) in a large bowl. Drizzle with remaining dressing, and toss well. Divide salad evenly among 6 plates; arrange steak evenly over salad. Sprinkle each serving with 1 teaspoon peanuts.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

230 calories; calories from fat 40%; fat 10.3g; saturated fat 4g; mono fat 4.2g; poly fat 0.9g; protein 25.1g; carbohydrates 9.5g; fiber 2g; cholesterol 57mg; iron 3.3mg; sodium 327mg; calcium 68mg.
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