Grilled Flank Steak & Romaine Salad With Beets Recipe

Recipe By Slurrp

This grilled flank steak and romaine salad with beets is a delicious and healthy dish that combines the smoky flavors of grilled steak with the freshness of romaine lettuce and the earthiness of beets. The steak is marinated in a flavorful blend of herbs and spices, then grilled to perfection. The romaine lettuce is lightly charred on the grill, adding a smoky flavor to the salad. The beets add a sweet and earthy taste, while the tangy vinaigrette dressing ties all the flavors together. This dish is perfect for a light and satisfying meal.

4.4
17 Rating -
Rate
Non Vegdiet
45minstotal
45m.total
Grilled Flank Steak & Romaine Salad With Beets
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Ingredients for Grilled Flank Steak & Romaine Salad With Beets Recipe

  • 1/2 pound Flank Steak
  • 1 tablespoon Olive Oil, Divided
  • 1.50 cloves Cloves Garlic, Minced
  • 1/2 teaspoon Dried Rosemary
  • 1/2 teaspoon Dried Thyme
  • 1/4 teaspoon Salt
  • 0.13 teaspoon Black Pepper
  • 1 Heads Romaine Lettuce, Halved Lengthwise
  • 1 Medium Beets, Cooked And Sliced
  • as required Vinaigrette Dressing, For Serving

Directions: Grilled Flank Steak & Romaine Salad With Beets Recipe

Cooking Directions

  • STEP 1.In a bowl, combine olive oil, garlic, rosemary, thyme, salt, and pepper. Rub the mixture all over the flank steak and let it marinate for at least 30 minutes.
  • STEP 2.Preheat the grill to medium-high heat. Grill the flank steak for about 4-5 minutes per side for medium-rare, or until desired doneness. Let the steak rest for a few minutes before slicing.
  • STEP 3.Meanwhile, brush the romaine lettuce halves with olive oil and season with salt and pepper. Grill the lettuce for about 2-3 minutes per side, until lightly charred.
  • STEP 4.In a large bowl, combine the grilled romaine lettuce, sliced beets, and sliced flank steak. Drizzle with the vinaigrette dressing and toss to coat.
  • STEP 5.Serve the grilled flank steak and romaine salad with beets immediately, and enjoy!

Cooking Tips

  • Make sure to let the flank steak marinate for at least 30 minutes to allow the flavors to penetrate the meat.
  • For a more tender steak, let it rest for a few minutes after grilling before slicing.
  • You can also add other vegetables like cherry tomatoes or grilled onions to the salad for extra flavor and texture.

Storage and Serving

  • This dish is best served immediately after grilling.
  • If you have leftovers, store the grilled flank steak and romaine salad separately in airtight containers in the refrigerator.
  • The steak can be reheated in a skillet or microwave, while the salad can be enjoyed cold or at room temperature.
Nutrition
value
176
calories per serving
6 g Fat6 g Protein22 g Carbs3 g FiberOther

Current Totals

  • Fat
    6g
  • Protein
    6g
  • Carbs
    22g
  • Fiber
    3g

MacroNutrients

  • Carbs
    22g
  • Protein
    6g
  • Fiber
    3g

Fats

  • Fat
    6g

Vitamins & Minerals

  • Calcium
    186mg
  • Iron
    10mg
  • Vitamin A
    12mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    5mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    81mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    11mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    47mg
  • Manganese
    < 1mg
  • Phosphorus
    134mg
  • Selenium
    5mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp