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Beef Salad With Sriracha Honey Dressing
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| PREP TIME: 7 minutes / TOTAL TIME: 19 minutes / SERVINGS: 4 | |
| 1 lb | flank steak |
| Salt | |
| pepper to taste | |
| 2 tsp | honey |
| 1 Tbsp | sriracha |
| ½ tbsp | low sodium soy sauce |
| Juice of 1 | lime |
| ¼ c | canola oil |
| 1 bag | watercress or 1 head Bibb lettuce |
| 1 pint | cherry tomatoes, halved |
| 1 sm | red onion, thinly sliced |
| 1 | avocado, peeled, pitted, and diced |
½ English cucumber, thinly sliced
Handful of cilantro leaves
1. HEAT a grill, grill pan, or cast-iron skillet on medium high. Season the steak with salt and pepper and cook it to medium rare, 3 to 4 minutes per side. Let the steak rest for at least 5 minutes and then slice it thinly across the grain.
2. COMBINE the honey, sriracha, soy sauce, and lime juice with a pinch of pepper in a mixing bowl. Gradually whisk in the oil.
3. TOSS the steak slices with the vegetables and cilantro. Drizzle in the dressing and toss until the salad is lightly coated.
NUTRITION (per serving) 461 cal, 34.5 g pro, 15.1 g carb, 5.3 g fiber, 30 g fat, 5.6 g sat fat, 212.6 mg sodium
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