Nutrition Facts
| Serving Size | ½ |
| Calories | 274 |
| Total Fat | 19 g |
| Saturated Fat | 5.5 g |
| Sodium | 378 mg |
| Total Carbohydrate | 2.5 g |
| Dietary Fiber | 1 g |
| Protein | 24 g |
Ingredients and Preparation
| Ingredients | Measures |
|---|
| Fresh thyme leaves (or 1 teaspoon dried) | 1 tablespoon |
| Fresh rosemary leaves | 1 tablespoon |
| Garlic, minced | 1 clove |
| Kosher salt | ½ teaspoon |
| Freshly ground pepper to taste |
| Olive oil | 2 teaspoons |
| Flank steak, trimmed | ½ pound |
| Bibb lettuce | ½ head |
| Radishes, cleaned and halved | 4 |
| Balsamic vinaigrette | 4 teaspoons |
Directions
- Prepare outdoor grill or indoor grill pan.
- Grind thyme, rosemary, garlic, salt, and pepper using a mortar and pestle or mini food processor. Drizzle in olive oil and combine to make a paste.
- Rub paste over both sides of steak. Grill for 12-15 minutes, turning every 2-3 minutes, or until desired degree of doneness. Transfer to a cutting board and let rest under aluminum foil for 5 minutes and then slice into strips.
- Portion Bibb lettuce onto 2 plates. Top with radishes, steak, and vinaigrette.
Exchanges
3 lean meats; 2 fats
Side Suggestions: Carrot-ginger Soup. Whole-wheat Baguette.