Dig into a succulent steak salad that showcases baby spinach, black beans and bell peppers. This heart-healthy recipe will keep both veggie and meat-lovers satisfied.
Recipe yields 10 servings
Lightly tenderize steak with a mallet. Dust with cracked peppercorns. Press peppercorns into steak with the palm of hand.
Lightly coat a grill rack with nonstick cooking spray. Preheat grill to high.
Grill steak for 10 to 15 minutes for medium rare, or until desired doneness, turning halfway through cooking time. Remove steak from grill and let rest for 5 minutes. Cut diagonally across the grain into thin slices.
Make dressing: In a small bowl, whisk together olive oil, vinegar, garlic, lime juice, honey, salt and black pepper.
In a large bowl, combine bell pepper, black beans, black-eyed peas, onion and spinach. Toss with the dressing to combine. Transfer salad to a platter and top with sliced steak.