Oh my gosh, people. This is one of the easiest, healthiest, yummiest meals I have ever made. Make this soon!
(And, no, my steak was not that pink….instagram did that.)
You can make two parts of this meal ahead: the lemon dressing for the salad, and the roasted tomatoes that go in the salad. For the tomatoes: Slice ’em into quarters and roast for forty minutes. You’d need 2 tomatoes (at least) for this recipe. Place in a container, add some red wine vinegar, stir together, then refrigerate until needed. (These are very very yummy.) Recipes are adapted from Fitness Magazine.
1 shallot, chopped
1/2 c. EVOO
Juice of one-half or one whole large lemon (depends on how much lemon you want in your lemon dressing)
2 tsp. dijon mustard
1 tsp. honey
salt and pepper, to taste (a bit more salt than pepper)
Place in a food processor or blender and mix until everything’s all blended together. Easy!
Skirt or flank steak (for fast cooking!)
Italian seasoning (I used the blend from Williams-Sonoma)
Salt and pepper
Preheat a grill or griddle/grill pan to medium-high. Season the steak on both sides with Italian seasoning, salt, and pepper to taste. Grill for 4-6 minutes. (I did five minutes–three minutes on one side, two on the other.) Remove to cutting board and let rest for five minutes (this allows the juices to redistribute and gives you juicy steak!). Slice and serve.
1 15 oz. can garbanzon beans, drained
1/2 c. roasted tomatoes (see above)
1 cucumber, seeded and diced
1/4 c feta cheese
Palmful dried basil
Kalamata olives (optional)
Place all ingredients in a serving bowl and top with lemon dressing. Toss.