With 13g of carbs per serving, this beefed-up salad combines grilled flank steak with beets, spinach, strawberries, radishes, and almonds.
It’s also a perfect salad to bring to work the next day for lunch—but pack the dressing on the side and pour right before eating.
Nutrition (per serving)
Calories: 385; total fat: 25g; saturated fat: 6g; protein: 28g; carbohydrates: 13g; sugar: 5g; fiber: 4.5g; cholesterol: 74mg; sodium: 400mg
Recipe and photo by Jessica Fishman Levinson, M.S., R.D.N., C.D.N. of Nutritioulicious.
Makes 4 servings
- For the champagne-shallot vinaigrette:
- ¼ cup champagne vinegar
- 2 tsp whole-grain Dijon mustard
- 3 Tbsp minced shallots
- 1 clove garlic, minced
- 1 Tbsp lemon juice
- ¼ cup extra-virgin olive oil
- ½ tsp kosher salt
- Freshly ground black pepper
- For the salad:
- 6 oz green beans, trimmed
- Cooking spray or oil for grill grates
- 1 lb flank steak
- 6 oz baby spinach
- 1 cup quartered strawberries
- 1 cup thinly sliced radishes
- ¼ cup sliced almonds, toasted
How to make it
For the vinaigrette, combine all the vinaigrette ingredients in a small food processor and purée until smooth and emulsified.
Bring a small pot of water to boil; add green beans and cook for 30 seconds to 1 minute until bright green. Drain and run green beans under cold water or shock in a bowl of ice water.
Spray grill grates with non-stick cooking spray or brush grates with oil. Heat grill to 500°F.
Place steak on the grill and cover to cook, flipping once, 3 to 5 minutes per side for medium rare.
Transfer steak to cutting board, and let rest for 5 minutes. Slice the steak against the grain.
Drain green beans and pat dry. In a large bowl, toss together baby spinach, blanched green beans, strawberries, radishes, toasted almonds, and just enough of the shallot vinaigrette to coat lightly. Portion onto four plates, top with sliced steak, drizzle with additional vinaigrette, and serve.