Grilled flank steak is a fantastic protein to cook up and have on-hand to use in a variety of ways.
PREP TIME
10 minutes
COOKING TIME
–
YIELD
1 meal-sized salad
1 cup dressing/16 servings
2 cups baby spinach or mixed greens
4-8 ounces Garlic Flank Steak
1/4 cup Granny Smith apple, sliced
2 button or baby bella
mushrooms, sliced
2 tablespoons raspberries
1 tablespoon raw almonds, sliced
BALSAMIC VINAIGRETTE
1/3 cup balsamic vinegar
1 teaspoon Dijon mustard
(gluten-free)
1/2 teaspoon anchovy paste
Sea salt and black pepper to taste
2/3 cup extra-virgin olive oil
FODMAP FREE?
Omit the apple and mushrooms; add grated carrots instead.
CHANGE IT UP
Use walnuts, macadamia nuts, or pecans instead of almonds.
Use any fruit that is
in season.
NUTS
EGGS
NIGHTSHADES
FODMAPS
Plate the spinach or mixed greens, and top with the flank steak, apple, mushrooms, raspberries, almonds, and Balsamic Vinaigrette.
For the Balsamic Vinaigrette:
In a small mixing bowl, whisk the balsamic vinegar, Dijon mustard, anchovy paste, sea salt, and black
pepper together. Slowly drizzle in the extra-virgin olive oil, and continue whisking until well combined.
Store extra dressing in a glass bottle in the refrigerator for up to two weeks.
