Flank Steak with Fresh Greens Recipe

Pan-cooked steak makes a simple but flavorful topping for a big pile of greens and juicy fresh tomatoes, with extra bell pepper slices and fresh green onions added for color and crunch. There’s enough variety to keep things interesting but still, let you really enjoy the steak for its own flavor.

The dressing adds a little bit of a twist to the basic recipe: oil and lime juice instead of the more usual oil and vinegar, with some extra spices for even more flavor.

If you’re on a low-histamine diet but still craving something tangy and vinegary, this one is a great option to try.

It’s an easy and classic meal for two (but also easy to scale up if you’re cooking for more). For a light lunch, you might not even want anything more; for dinner, maybe try it with a fresh vegetable soup on the side (cream of zucchini?) or maybe some roasted potatoes.

And don’t forget to hoard any leftovers for later: steak has the advantage of being just as good cold as it is hot, so it’s perfect for lunchboxes and work snacks.

Flank Steak with Fresh Greens Recipe

SERVES: 2 PREP: 15 min COOK: 8 min

Ingredients

• ½ lb flank steak
• 2 cups mixed greens
• 1 sweet bell pepper, chopped
• 8 cherry tomatoes, halved
• 2 green onions, thinly sliced
• Cooking fat
• Sea salt and freshly ground black pepper

Ingredients for the dressing

• 3 tbsp. fresh lime juice
• 2 tbsp. shallots, minced
• 1 tbsp. extra virgin olive oil
• 1 tbsp. water
• 1 clove garlic, minced
• ½ tsp. chili powder
• ¼ tsp. ground cumin
• Sea salt and freshly ground black pepper

Preparation

1. Prepare the dressing by mixing all the ingredients together in a bowl.
2. Season the steak to taste with sea salt and freshly ground black pepper.
3. Melt some cooking fat in a skillet placed over medium-high heat.
4. Cook the steak for 3 to 4 minutes per side for a medium-rare cook.
5. Slice the steak thinly.
6. Divide the greens between two bowls. Top with the steak and remaining vegetables.
7. Drizzle with the dressing and serve.

📖 Recipe

Flank Steak with Fresh Greens Recipe

An easy dressing with lime juice and spices perks up the classic pairing of steak and salad greens.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 minutes mins

Total Time 23 minutes mins

Course Side Dish

Cuisine American

Servings 2 people

Calories 287 kcal

Ingredients

  

1x2x3x

• ½ lb flank steak
• 2 cups mixed greens
• 1 sweet bell pepper chopped
• 8 cherry tomatoes halved
• 2 green onions thinly sliced
• Cooking fat
• Sea salt and freshly ground black pepper

Ingredients for the dressing

• 3 tbsp. fresh lime juice
• 2 tbsp. shallots minced
• 1 tbsp. extra virgin olive oil
• 1 tbsp. water
• 1 clove garlic minced
• ½ tsp. chili powder
• ¼ tsp. ground cumin
• Sea salt and freshly ground black pepper

Instructions

 

• Prepare the dressing by mixing all the ingredients together in a bowl.
  3 tbsp. fresh lime juice, 2 tbsp. shallots, 1 tbsp. extra virgin olive oil, 1 tbsp. water, 1 clove garlic, ½ tsp. chili powder, ¼ tsp. ground cumin, Sea salt and freshly ground black pepper
• Season the steak to taste with sea salt and freshly ground black pepper.
  Sea salt and freshly ground black pepper
• Melt some cooking fat in a skillet placed over medium-high heat.
  Cooking fat
• Cook the steak for 3 to 4 minutes per side for a medium-rare cook.
• Slice the steak thinly.
• Divide the greens between two bowls. Top with the steak and remaining vegetables.
  ½ lb flank steak, 2 cups mixed greens, 1 sweet bell pepper, 8 cherry tomatoes, 2 green onions
• Drizzle with the dressing and serve.

Nutrition

Calories: 287kcalCarbohydrates: 14gProtein: 27gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 68mgSodium: 106mgPotassium: 881mgFiber: 3gSugar: 7gVitamin A: 3196IUVitamin C: 112mgCalcium: 68mgIron: 4mg

Keyword flank steak, greens

Tried this recipe?Let us know how it was!