| 10 | 30 | 297 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 3 |
| 426 gm | Beef, flank steak, boneless, lean and fat, 0mm (0") trim |
| 1 medium pepper(s) | Yellow bell pepper (sliced) |
| 1/4 cup | Red onion (sliced) |
| 1/2 cup | Cherry Tomatoes (halved) |
| 1/3 cup | Button mushrooms (sliced) |
| 171 gm | Lettuce, spring mix (mesclun) (chopped) |
| 1/4 tsp | Salt and pepper (to taste) |
| 1 1/2 tsp | Extra virgin olive oil |
| 1/2 cup | Cilantro (coriander) |
| 1 1/2 tsp | Coarse ground mustard |
Heat a cast-iron skillet over medium-high heat. Place the steak in the pan, season with salt and pepper. Cook for about 10 to 15 minutes, flipping once. The timing will depend on how thick your steak is and your desired doneness. Remove, let rest for 10 minutes, and then slice against the grain and set aside.
Meanwhile, in a blender or food processor add the mustard, oil, lime juice, cilantro, vinegar, salt, and pepper to taste. Process until smooth and set aside.
In the same cast iron pan used to cook the steak, turn the heat to medium and add the bell pepper, onion, and tomatoes. Cook until charred in spots and softened about three to five minutes and then remove and set aside.
Divide the greens onto plates. Top with veggies and steak. Drizzle dressing and enjoy.
Leftovers
Salad is best stored separately from the dressing. Refrigerate in an airtight container for up to three days.
No Cilantro
Use parsley instead.
| Meat | 1.9 |
| Vegetables | 2.4 |
