Steak Salad
Servings: 2
Per Serving:
Calories: 470
Protein: 39g - Carbohydrates: 37g - Fat: 19g
Ingredients:
1 cup (47 g) Romaine Lettuce, shredded
1/4 small Red Onion
10 oz (283 g) Beef Flank Steak, lean and fat trimmed to 0", raw
1/4 cup (200 g) Low Fat Creamy Blue Cheese Dressing (Weight Watchers)
1 cup (154 g) Sweet Yellow Corn, raw
1 cup Cherry Tomatoes
1/4 cup (50 g) Seasoned Croutons
Instructions:
Cook the Steak: Heat a pan over medium heat. Cook the flank steak to your desired level of doneness, seasoning with salt and pepper. Once cooked, let it rest for a few minutes, then slice it thinly.
Prepare the Vegetables: While the steak is cooking, prepare the vegetables. Chop the romaine lettuce into bite-sized pieces. Slice the cherry tomatoes in half and thinly slice the red onion.
Assemble the Salad: Arrange the chopped lettuce on a plate or in a salad bowl. Add the cooked, sliced steak, sweet yellow corn, cherry tomatoes, and thinly sliced red onion.
Add Final Touches: Top the salad with seasoned croutons. Drizzle with low-fat creamy blue cheese dressing, or a dressing of your choice.
Coach’s Notes:
For a lighter option, consider using a vinaigrette dressing.
Feel free to add additional vegetables like sliced bell peppers or cucumbers for more variety and crunch.
