Thursday, February 3, 2011

Warm Beef Salad


Warm Beef Salad || South Beach Quick & Easy
Whole Wheat Baguette

Warm Beef Salad:
1-1/2 pounds flank steak, 1" thick
2 tablespoons fresh lemon juice
2 teaspoons grated lemon zest
1/2 teaspoon Dijon mustard
2 tablespoons extra-virgin olive oil
5 ounces mesclun greens (6 cups)
4 plum tomatoes, cut into wedges (we didn't use -- not big tomato lovers)
1 small red onion, thinly sliced and separated into rings
2 ounces reduced-fat feta cheese, crumbled (1/2 cup)

1. Heat grill to high. Grill steak 4 minutes per side for medium-rare. Let rest 5 minutes; slice thin.

2. Place lemon juice, lemon zest, mustard, and oil in a jar with a lid. Close tightly and shake vigorously to combine. Place greens in a large mixing bowl, add 2 tablespoons of the dressing, and toss to coat.

3. Divide greens among 4 serving plates, top with steak, tomato wedges (if using), onion, and feta, and serve.

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