Grilled Romaine Hearts and Flank Steak Salad with Creamy Herb Dressing

I know some of you might disagree with me, but I personally believe that red meat has its place in a healthy diet if you enjoy it and it makes you feel well; it provides nutrients such as B vitamins, zinc, and iron, not to mention a boatload of protein. If your budget allows, choose grass-fed, locally raised meat, as it’s better for the environment and your body. My husband, though generally happy with how I cook for our family, wishes we ate more red meat. If this sounds familiar, consider this salad. Under 300 calories per serving but he doesn’t need to know that. 

This salad provides everything a good dinner should involve: variety in temperature, color, texture, and nutrients. A feast for your eyes as well as your mouth, it come together quickly for a perfect weeknight dinner. As I ate I kept exclaiming things like, “well I don’t want to toot my own horn, but this is REALLY good”. After several of this type of comment my husband told me I was bragging, which made me feel indignant. I’m just passing on this tidbit if you need any convincing to make it. It’s REALLY good.

Grilled Romaine Hearts and Flank Steak Salad with Creamy Herb Dressing
Serves four

For the Creamy Herb Dressing
½ c. nonfat plain Greek yogurt
Juice and zest from ½ a lemon
2 tsp. honey
2 tsp. Dijon mustard
1 tbsp. finely chopped parsley
1 tbsp. finely chopped chives
1 tbsp. olive oil
2 tbsp. water
¼ tsp. kosher salt
¼ tsp. black pepper

For the Salad
1 pint grape tomatoes
12 oz. flank steak, trimmed of visible fat
4 romaine hearts, trimmed and halved
Olive oil spray
Kosher salt and black pepper

1. Make dressing: Combine all dressing ingredients and whisk until smooth. Set aside.
2. Lightly mist a skillet or griddle with olive oil spray and set over medium-high heat. Sprinkle flank steak with salt and pepper and grill, about four minutes per side. Remove to a plate and tent with foil.
3. Meanwhile, place cherry tomatoes on foil lined baking sheet and spritz with olive oil spray. Sprinkle with kosher salt and pepper and broil in oven until burst and browned, about five to eight minutes.
4. Lastly, spray or brush romaine hearts with olive oil and sprinkle with salt and pepper. Place, cut side down, on the grill pan used for steak set over medium high heat. Cook until browned, about five minutes.
5. Assemble salad with romaine hearts on the bottom, tomatoes and steak on top, and dressing drizzled. Serve immediately.

Per serving: 260 calories, 11.5 grams fat (including 3.5 grams saturated fat), 48 milligrams cholesterol, 245 milligrams sodium, 657 milligrams potassium, 10.4 grams carbs, 2.1 grams dietary fiber, 8.2 grams sugar, 28.5 grams protein.