Indulge in our flavorful bariatric-friendly Grilled Steak Salad that combines tender, marinated flank steak with crisp greens, cucumber, cherry tomatoes, blue cheese crumbles, and toasted pecans, all tossed in your favorite balsamic vinaigrette. Grilling the steak maximizes the flavor and eliminates the need to turn on the oven during those hot summer evenings. This refreshing and satisfying salad is the perfect choice for a healthy and easy weeknight meal while also being worthy of an impressive entertaining option because it’s too gorgeous not to share!

Ingredients

For the Steak:

• 1 lb. lean flank steak, visible fat removed
• 1 green onion, chopped
• 2 cloves garlic, minced
• ¼ cup cilantro, chopped
• 2 tbsp. oil
• 1 tsp. Montreal steak seasoning (or preferred steak seasoning)

For the Salad:

• 1 bag spring mix greens
• ½ English cucumber, sliced
• 1 cup cherry tomatoes, halved
• ¼ cup blue cheese crumbles
• ¼ cup toasted pecans
• Balsamic vinaigrette of your choice

Directions

1. Place flank steak into a zip top bag. Add chopped green onions, garlic, cilantro, steak seasoning and oil to the bag. Zip closed and cover meat with the marinade. Allow to marinate for at least 30 minutes or up to overnight.
2. Grill meat over medium-high heat for 5-7 minutes per side depending on desired doneness. Remove from the grill and allow to rest for at least 10 minutes.
3. Prepare the salad by arranging lettuce, cucumbers, blue cheese, and pecans in a large bowl. Toss with dressing right before serving.
4. To serve, slice steak into ¼ inch slices and arrange over salad.

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