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Grilled Flank Steak and Peach Salad

It's not a salad without steak! This simple salad features peaches, tomatoes, lettuce and Flank Steak, marinated in a fresh mix of lime juice, orange marmalade, olive oil and jalapeno pepper.

  • 30
    min
  • 8
    SERVINGS
  • 330
    Cal
  • 25 g
    Protein

Ingredients:

  • 1 beef Flank Steak (about 1-1/2 to 2 pounds)
  • 4 peaches peeled, sliced
  • 4 plum tomatoes, cut into wedges
  • 4 romaine lettuce hearts, cut in half
Marinade:
  • 1/2 cup fresh lime juice
  • 1/4 cup orange marmalade
  • 1/4 cup olive oil
  • 3 tablespoons minced jalapeño pepper
  • 1 teaspoon salt

Cooking:

  1. Combine marinade ingredients in small bowl. Place steak and 1/2 cup marinade in a food-safe plastic bag; turn steak to coat. Close bag securely; turn steak to coat.  Marinate steak in refrigerator 12 hours or overnight. Cover and reserve remaining marinade in refrigerator.

  2. Remove steak from marinade; discard marinade. Place steak in center of grid over medium, ash-covered coals.  Grill steak, covered, 16 to 21 minutes (over medium heat on preheated gas grill, 11 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

    Meanwhile, arrange peaches, tomatoes and lettuce on grid around steak. Grill peaches 2 to 4 minutes, tomatoes 2 to 3 minutes and lettuce hearts 1 to 2  minutes turning once.

  3. Carve steak across the grain into slices. Cut lettuce into small pieces. Combine lettuce and reserved marinade in large bowl; toss to coat. Divide lettuce evenly among 4 serving plates. Arrange beef slices, peaches and tomatoes over lettuce.

326 CALORIES

0 % *

4g SAT FAT

0 % DV **

25g PROTEIN

0 % DV

2 mg IRON

0 % DV

4.4 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 326 Calories; 144 Calories from fat; 16g Total Fat (4 g Saturated Fat; 9 g Monounsaturated Fat;) 66 mg Cholesterol; 446 mg Sodium; 23 g Total Carbohydrate; 2.2 g Dietary Fiber; 25 g Protein; 2 mg Iron; 7.1 mg NE Niacin; 0.6 mg Vitamin B6; 1.4 mcg Vitamin B12; 4.4 mg Zinc; 27.3 mcg Selenium; 94.8 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Choline.

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