Grilled flank steak salad

Delicious grilled flank steak served over mixed greens, cherry tomatoes, and creamy avocado. A perfect blend of smoky flavors and fresh ingredients.

Ingredients:

• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• 2 tablespoons fresh lime juice
• 1 tablespoon molasses
• 1 tablespoon honey
• 1 tablespoon coarsely cracked black peppercorns
• 1/2 teaspoon cayenne pepper
• 2 garlic cloves, minced
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• Salt and freshly ground pepper
• 910g flank steak
• 1/2 cup coarse, dry bread crumbs
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• 2 medium hearts of romaine, quartered lengthwise
• A handful of red leaf lettuce

Instructions:

1. Combine 1 tablespoon of olive oil and 1 tablespoon of lime juice in a small bowl. Add molasses, honey, cracked peppercorns, and cayenne. Stir well.
2. In a separate small bowl, mix the remaining 1 tablespoon of lime juice with minced garlic, Worcestershire sauce, and mustard. Slowly whisk in the remaining 1/4 cup of olive oil. Season the dressing with salt and pepper.
3. Preheat a grill or grill pan. Season the steak with salt and pepper. Grill over high heat for about 13 minutes, turning once. Brush the molasses mixture onto the steak and continue grilling for 2 more minutes for a medium-rare doneness. Let the steak rest on a cutting board.
4. In a small bowl, combine bread crumbs with Parmigiano cheese. Season with salt and pepper. Slice the flank steak thinly against the grain. Arrange romaine and red leaf lettuce on a serving platter. Drizzle with the prepared vinaigrette. Sprinkle bread crumbs over the salad, place the sliced steak on top, and serve.

Summary:

• Calories: 2719 kcal
• Fat: 157 g
• Protein: 221 g
• Carbs: 104 g
• Potassium: 4985 mg
• Magnesium: 390 mg