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Steak & Roasted Pepper Salad
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Ingredients:
1-1/2 lb. beef flank steak
2 roasted red peppers
6 tbl vegetable oil
1 tbl balsamic vinegar
3 tbl white vinegar
1 tbl minced garlic
1-1/4 tsp dry mustard
2 cups chopped watercress
1/4 cup chopped red onion
1 cup cherry tomatoes, halved (or chopped red tomatoes)
Preheat broiler. Place flank steak on broiler tray and sprinkle with salt and pepper. Broil for about 5 minutes per side. Cool. Halve steak lengthwise. Slice across the grain of the meat into thin strips.
Cut roasted peppers into thin strips. Halve strips crosswise.
Blend oil, vinegars, garlic and dry mustard in a large bowl until well-mixed. Add steak strips, roasted pepper strips, watercress and onion; toss to combine. Season with salt and pepper. Chill for at least two hours or up to eight hours. Mix in tomatoes and serve.
* Roasted red peppers can be bought in specialty food shops or in the condiment aisle of your grocery store.
Makes 6 servings
5 carbs per serving.
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