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Grilled Steak Spinach Salad

Heart Healthy Grilled Steak Spinach Salad Recipe

               
Grilled Steak Spinach Salad
Loaded with the bright flavors of spring produce, this easy steak salad is bursting with color and healthy nutrients. Let the steak soak up the flavors of a lively garlic ginger marinade while you prep the veggies and fresh spring herbs.
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Ingredients
Recipe yields 8 servings
1/4 cup fresh lime juice
3 garlic cloves, minced
1 1/2 Tbsp grated fresh ginger
2 Tbsp reduced-sodium soy sauce (gluten free if needed)
2 jalapeño peppers, chopped
1/4 cup olive oil
2 lbs flank steak
1 Tbsp sugar
3 Tbsp rice wine vinegar
Black pepper to taste
1 seedless cucumber, sliced thin
1 medium orange bell pepper, sliced thin
1 medium red bell pepper, sliced thin
4 radishes, sliced thin
3 cups shredded carrots
1 small red onion, sliced thin
1/2 cup chopped fresh mint
1/2 cup chopped fresh cilantro
10 fresh basil leaves, chopped
18 oz baby spinach
1/4 cup chopped unsalted roasted peanuts
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Directions
Step 1

Preheat a grill pan or outdoor grill to high heat.

Step 2

In a small bowl, mix the lime juice, garlic, 1/2 tablespoon of the ginger, the soy sauce and jalapeño peppers (if using). Whisk in 2 tablespoons of the canola oil. Place the meat in a shallow dish and coat it evenly in marinade. Cover and refrigerate for 10 minutes.

Step 3

In a small bowl, whisk together the remaining 1 tablespoon ginger, the sugar, rice wine vinegar and black pepper. Whisk in the remaining 2 tablespoons oil.

Step 4

In a large salad bowl, combine the cucumber, bell peppers, radishes, carrots, onion, mint, cilantro and basil. Pour the dressing over the vegetables and toss to coat. Set aside.

Step 5

Grill the flank steak for 6 to 7 minutes on each side. Remove the flank steak from the grill and let stand for 5 to 10 minutes before slicing. Thinly slice the meat on an angle, cutting the meat against the grain.

Step 6

Add the spinach, sliced steak and peanuts to the salad. Toss and serve.

Time: 30 minutes
Servings: 8
Calories: 289
Make this for: Gluten Free
Dietary Review:
dietary-image
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
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Nutrition facts
Serving Size: 4 oz flank steak, 1 cup salad
Per serving:
calories:289
total fat:14g
sat fat:2g
cholesterol:55mg
sodium:285mg
total carb:12g
fibers:4g
proteins:27g

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About This Healthy Recipe

This gluten-free flank steak recipe is delicious, nutritious and loaded with a variety of vibrant veggies. Bursting with color, and flavor, this steak salad is perfect for both lunch or dinner, and is sure to keep your tastebuds guessing. This salad combines spinach, basil, peppers, cucumbers and onions making for the perfect assortment of fresh veggies. Worried about getting enough protein? Don’t be, this steak salad contains 27g of protein per serving so rest assured you will reach that protein goal. In addition to great taste and high protein, this recipe may also be a great choice for those who face dietary restrictions. Low in both saturated fat (2g) and carbohydrates (12g) this steak and spinach salad is both heart healthy and gluten free, making it a meal that everyone can enjoy!

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Heart Healthy Grilled Steak Spinach Salad Recipe
Ingredients
Recipe yields 8 servings
1/4 cup fresh lime juice
3 garlic cloves, minced
1 1/2 Tbsp grated fresh ginger
2 Tbsp reduced-sodium soy sauce (gluten free if needed)
2 jalapeño peppers, chopped
1/4 cup olive oil
2 lbs flank steak
1 Tbsp sugar
3 Tbsp rice wine vinegar
Black pepper to taste
1 seedless cucumber, sliced thin
1 medium orange bell pepper, sliced thin
1 medium red bell pepper, sliced thin
4 radishes, sliced thin
3 cups shredded carrots
1 small red onion, sliced thin
1/2 cup chopped fresh mint
1/2 cup chopped fresh cilantro
10 fresh basil leaves, chopped
18 oz baby spinach
1/4 cup chopped unsalted roasted peanuts
Directions
Step 1

Preheat a grill pan or outdoor grill to high heat.

Step 2

In a small bowl, mix the lime juice, garlic, 1/2 tablespoon of the ginger, the soy sauce and jalapeño peppers (if using). Whisk in 2 tablespoons of the canola oil. Place the meat in a shallow dish and coat it evenly in marinade. Cover and refrigerate for 10 minutes.

Step 3

In a small bowl, whisk together the remaining 1 tablespoon ginger, the sugar, rice wine vinegar and black pepper. Whisk in the remaining 2 tablespoons oil.

Step 4

In a large salad bowl, combine the cucumber, bell peppers, radishes, carrots, onion, mint, cilantro and basil. Pour the dressing over the vegetables and toss to coat. Set aside.

Step 5

Grill the flank steak for 6 to 7 minutes on each side. Remove the flank steak from the grill and let stand for 5 to 10 minutes before slicing. Thinly slice the meat on an angle, cutting the meat against the grain.

Step 6

Add the spinach, sliced steak and peanuts to the salad. Toss and serve.

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