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Monday, August 31 2015

12    ounces   beef flank steak
1/2   cup   bottled light clear Italian salad dressing
1/2   teaspoon   finely shredded lime peel
1/4   cup   lime juice
2    tablespoons   snipped fresh cilantro
1/4   cup   finely chopped onion
1/4   teaspoon   salt
1/4   teaspoon   ground black pepper
4    cups   spring baby salad greens
1      medium red sweet pepper, seeded and cut into bite-sized strips
1      medium avocado, halved, seeded, peeled, and thinly sliced
3      whole wheat pita bread rounds, halved
Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a resealable plastic bag set in a shallow dish.
In a screw-top jar, combine salad dressing, lime peel, lime juice, and cilantro. Cover and shake well. Pour half of the salad dressing mixture into a small bowl and add onion; cover and chill until serving time. Pour the remaining salad dressing mixture in jar over steak in bag. Seal bag; turn to coat steak. Marinate in the refrigerator for 24 hours, turning bag occasionally.
Drain beef, discarding marinade. Sprinkle with salt and black pepper. For a charcoal grill, grill steak on the rack of an uncovered grill directly over medium coals for 17 to 21 minutes for medium doneness (160 degrees F), turning once. (For a gas grill, preheat grill. Reduce heat to medium. Place steak on grill rack. Cover and grill as above.)
To serve, thinly slice beef across grain. In a large bowl toss together beef, salad greens, red pepper, avocado, and reserve dressing mixture. Fill each pita half with beef mixture.
Broiling Tip:
Or place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 15 to 18 minutes for medium doneness (160 degrees F), turning once.

Lunch Tomorrow:
Use any leftover grilled beef for individual taco salads. Layer fresh greens, black beans, chopped tomatoes, grilled beef, light shredded cheddar cheese, salsa, and light sour cream.

Cost-Saving Tip: Instead of using a package of mixed greens, but fresh lettuces and make smaller bags of your own spring mixes.

Convenience Tip: These yummy pitas can easily be rolled up in to a wrap or even just eaten as a salad to cut more calories.

Substitution Tip: Switch out lime peel and juice for lemon peel and just for a different, but just as tasty, citrus flavor.


Per Serving: cal. (kcal) 254, Fat, total (g) 11, chol. (mg) 23, sat. fat (g) 3, carb. (g) 24, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 1, fiber (g) 5, sugar (g) 2, pro. (g) 17, vit. A (IU) 1068.98, vit. C (mg) 32.48, Thiamin (mg) 0.19, Riboflavin (mg) 0.17, Niacin (mg) 5.13, Pyridoxine (Vit. B6) (mg) 0.59, Folate (µg) 76.6, Cobalamin (Vit. B12) (µg) 0.55, sodium (mg) 425, Potassium (mg) 574, calcium (mg) 30.29, iron (mg) 2.52, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:14 am   |  Permalink   |  0 Comments  |  Email

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