Flank Steak with Summer Bean Salad

Dairy-free
Egg-free
Nut-free
Soy-free
Wheat-Free / Gluten-Free
Kosher
Low-Calorie
Low-Carbohydrate
Low-Cholesterol
Low-Sodium
Low-Sugar
Weight Management
Dish type
Dinner
Serves
6
Ready in
20 minutes*

Ingredients

  • 1 cup olive oil, divided
  • 1/2 cup red wine vinegar, divided
  • 2 garlic cloves, minced
  • 1 (1 1/2- to 2-lb.) flank steak or London broil
  • 1 1/2 lb. fresh green beans, trimmed, steamed until crisp-tender
  • 1 small red onion, thinly sliced
  • 1 tsp. Dijon mustard
  • 1/4 cup chopped fresh parsley

Directions

Prep Time
10 minutes*
Cook Time
10 minutes
Ready in
20 minutes*
  1. Combine 1/2 cup of the olive oil, 1/4 cup of the vinegar, garlic, and pepper to taste in a shallow glass dish or resealable plastic bag. Add steak; turn to coat. Cover dish or seal bag. Refrigerate 8 to 24 hours, turning steak occasionally.
  2. Coat grill rack with nonstick cooking spray. Preheat grill to high (400°F to 450°F). Remove steak from marinade; discard marinade. Pat steak dry with paper towels. Grill steak 4 to 5 minutes per side or to desired doneness. Remove; cover with foil and let stand 10 minutes.
  3. Meanwhile, in amedium bowl combine remaining 1/2 cup olive oil, 1/4 cup vinegar, mustard, and salt and pepper to taste. Add green beans; toss to coat.
  4. Place bean salad evenly on individual plates; top with onion and parsley. Slice steak across the grain and serve with bean salad.

Nutritional Information

Serving Size
1
Per Serving
Calories 268, Calories Fat 133, Total Fat 14g, Saturated Fat 3g, Cholesterol 36mg, Sodium 79mg, Carbohydrate 8g, Protein 25g
Serving Size1
Calories268
Calories Fat133
Calories (fat) extra49
Total Fat14g
Total Fat (extra)23
Saturated Fat3g
Saturated Fat (extra)18
Cholesterol36mg
Cholesterol (extra)12
Sodium79mg
Sodium (extra)3
Potassium540mg
Carbohydrate8g
Carbohydrate (extra)3
Fiber3g
Fiber (extra)14
Sugars1g
Protein25g
Omega30g
Vitamin A865IU
Vitamin A (extra)17
Vitamin C19mg
Vitamin C (extra)33
Iron2mg
Iron (extra)15