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Summer Steak Salad Low Carb Recipe

(Serves 4)

Ingredients:

Instructions:

  • Preheat an outdoor or indoor grill to medium high heat.
  • Massage garlic into the flank steak and season liberally with black pepper and sea salt.
  • Grill approximately 5 minutes per side, turning the steak one-quarter turn halfway through to achieve the grill marks. Set the cooked steak aside to rest.
  • Plate the spinach or mixed greens, avocado, mushrooms and raspberries as desired.
  • Slice the steak into thin pieces on a slight angle against the grain.
  • Serve the steak over the salad ingredients and drizzle with salad dressing.

Steak may be served warm or cold, topping the salad, however, this recipe is perfect for an easy lunch, using steak from dinner the night before.

GreenLite Units per serving: 3.5 Protein, .25 Carbs, 2 Condiment

Nutritional Facts per serving: 
Calories: 220
Fat: 11g
Carb: 3.5g
Dietary Fiber: 2.4g
Protein: 24g

This recipe, Summer Steak Salad, appeared first on The GreenLite Medicine Blog

*Recipe and photo adapted from Practical Paleo

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