|Fresh thyme leaves (or 1 teaspoon dried)||1 tablespoon|
|Fresh rosemary leaves||1 tablespoon|
|Garlic, minced||1 clove|
|Kosher salt||½ teaspoon|
|Freshly ground pepper to taste|
|Olive oil||2 teaspoons|
|Flank steak, trimmed||½ pound|
|Bibb lettuce||½ head|
|Radishes, cleaned and halved||4|
|Balsamic vinaigrette||4 teaspoons|
- Prepare outdoor grill or indoor grill pan.
- Grind thyme, rosemary, garlic, salt, and pepper using a mortar and pestle or mini food processor. Drizzle in olive oil and combine to make a paste.
- Rub paste over both sides of steak. Grill for 12-15 minutes, turning every 2-3 minutes, or until desired degree of doneness. Transfer to a cutting board and let rest under aluminum foil for 5 minutes and then slice into strips.
- Portion Bibb lettuce onto 2 plates. Top with radishes, steak, and vinaigrette.
3 lean meats; 2 fats
Side Suggestions: Carrot-ginger Soup. Whole-wheat Baguette.
|Saturated Fat||5.5 g|
|Dietary Fiber||1 g|
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