Chilli-Rubbed Flank Steak Salad
This flavourful salad features tender, juicy slices of spice-rubbed flank steak. It's a delicious and satisfying high-protein meal that's perfect for any time of year.
NUTRITIONAL INFO PER SERVE (4 serves)
467 Cal | 22g Fats | 32g Carbs | 36g Protein
INGREDIENTS
Steak & Rub
450g flank steak, trimmed
2 tablespoons avocado oil or canola oil
1 clove garlic, minced
1 tablespoon chilli powder
1 teaspoon unsweetened cocoa powder
1 teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon ground pepper
¼ teaspoon salt
Dressing
¼ cup loosely packed fresh coriander, finely chopped
2 tablespoons mayonnaise
1 teaspoon lime zest
2 tablespoons lime juice
1 clove garlic, minced
1 teaspoon honey⅛ teaspoon salt
Salad
6 cups chopped romaine lettuce
1 cup frozen corn kernels, thawed
420g can of low-sodium black beans, rinsed
1 large orange or yellow capsicum, thinly sliced
½ medium red onion, thinly sliced
¼ cup crumbled feta cheese
¼ cup chopped fresh coriander
2 tablespoons pepitas
STEP BY STEP
To prepare the steak & rub: Place it in a large glass dish. Combine oil, garlic, chilli powder, cocoa, cumin, cinnamon, pepper, and 1/4 tsp. salt in a small bowl. Rub the mixture on both sides. Cover and refrigerate for 1 1/2 to 2 hours.
Meanwhile, prepare dressing: Whisk together the coriander, yoghurt, mayonnaise, lime zest, lime juice, garlic, honey, and salt in a separate small bowl.
To cook the steak: Preheat the grill to medium-high and grill the steak to desired readiness, 4 to 5 minutes per side for medium-rare. Transfer to a clean cutting board and let rest for 4 to 5 minutes before slicing.
To prepare salad: Combine lettuce, corn, beans, capsicum, and onion in a large bowl. Add the dressing and toss to coat.
Slice the steak thinly across the grain. Divide the salad among 4 plates, top with the steak, and sprinkle with feta, coriander, and pepitas, if using.
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