Steak and Roasted Pepper Salad


Serves: 6
Total Calories: 407

Ingredients

1 1/2 pounds beef flank steaks
2 red bell peppers
6 tablespoons olive oil
1 tablespoon balsamic vinegar
3 tablespoons white vinegar
1 tablespoon minced garlic
1 1/4 teaspoons dry mustard
2 cups watercress
1/4 cup red onion, chopped
8 ounces cherry tomatoes, halved (or chopped red tomatoes)
1/4 teaspoon salt, to taste
1/4 teaspoon pepper, to taste

Directions:

1. Preheat broiler. Place flank steak on broiler tray and sprinkle with salt and pepper. Broil for about 5 minutes per side. Cool. Halve steak lengthwise. Slice across the grain of the meat into thin strips.

2. Cut red peppers into thin strips. Halve strips crosswise.

3. Blend oil, vinegars, garlic and dry mustard in a large bowl until well-mixed. Add steak strips, red pepper strips, watercress and onion toss to combine. Season with salt and pepper. Chill for at least two hours or up to eight hours. Mix in tomatoes and serve.

Nutritional Facts:

Serves: 6
Total Calories: 407
Calories from Fat: 120

This Steak and Roasted Pepper Salad recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.


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