Add a few key ingredients to a reduced-calorie salad dressing and the result is a marinade that turns the flank steak into the star of this hearty, main-dish salad. Flank steak really benefits from a long marinade time, so don't skimp!

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

2 mins
1 day


Ingredient Checklist


Instructions Checklist
  • Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a resealable plastic bag set in a shallow dish. Set aside.

  • In a screw-top jar, combine salad dressing, lime peel, lime juice and cilantro. Cover and shake well. Pour half of the salad dressing mixture into a small bowl; cover and chill until serving time. Add onion to remaining salad dressing mixture in jar. Cover and shake well; pour mixture over steak in bag. Seal bag; turn to coat steak. Marinate in the refrigerator for 24 hours, turning bag occasionally.

  • Drain beef, discarding marinade. Sprinkle with salt and pepper. Grill steak on the rack of an uncovered grill directly over medium coals for 17 to 21 minutes for medium doneness (160 degrees F), turning once. (To broil: Place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 15 to 18 minutes for medium doneness (160 degrees F), turning once.)

  • To serve, thinly slice beef across grain. Arrange salad greens, tomatoes and, if desired, avocado on 4 salad plates. Top with beef. Drizzle reserved dressing over individual salads.

Nutrition Facts

223 calories; protein 21.3g 43% DV; carbohydrates 9.5g 3% DV; exchange other carbs 0.5; dietary fiber 3.4g 14% DV; sugars 3.7g; fat 11.9g 18% DV; saturated fat 3.4g 17% DV; cholesterol 36.4mg 12% DV; vitamin a iu 1308IU 26% DV; vitamin c 23mg 38% DV; folate 38.8mcg 10% DV; calcium 51.7mg 5% DV; iron 2.5mg 14% DV; magnesium 44.6mg 16% DV; potassium 840.8mg 24% DV; sodium 624mg 25% DV.