(Inspired by a recipe found in the May / June 2010 edition of Clean Eating Magazine and edited slightly)
Ingredients
Ingredients
½ cup fresh lime juice
¼ cup fresh chopped cilantro
3 tbsp sweet chile sauce
2 cloves of garlic, minced
1 ½ lb flank or skirt steak
Olive oil
1 medium red onion, chopped (1 ¼ cup)
2 medium tomatoes, wedged into bite sized pieces
6 cups romaine lettuce, torn or chopped
1 cucumber, sliced thin (1 ¼ cup)
2 tbsp fresh chopped mint
2 tbsp unsalted raw cashews
Prep ahead:
¼ cup fresh chopped cilantro
3 tbsp sweet chile sauce
2 cloves of garlic, minced
1 ½ lb flank or skirt steak
Olive oil
1 medium red onion, chopped (1 ¼ cup)
2 medium tomatoes, wedged into bite sized pieces
6 cups romaine lettuce, torn or chopped
1 cucumber, sliced thin (1 ¼ cup)
2 tbsp fresh chopped mint
2 tbsp unsalted raw cashews
Prep ahead:
Combine the lime juice, cilantro, chile sauce and garlic in a bowl. (Yeah, you agree huh? Already smells gooood!) Pour half of the bowl of sauce into a zipping plastic bag, put the steak in with it, and let the marinade begin to work its magic in the fridge for up to 8 hours. I recommend doing this in the morning before you head to work, or just before you go to your CrossFit180 workout. Store the remainder of the sauce to finish the salads later.
Cook it!
Cook it!
Once you are home and ready to get your grub on, pull the steak from the fridge to allow it to come up to room temperature. Putting a cold steak into the heat will toughen the meat. Boo!
While the steak warms up, start up the grill or set your broiler to medium – high heat. Now heat a large nonstick skillet with a small bit of olive oil. Start small with the oil, you can always add more if you want to. Sautee the onions, allow them to soften and even caramelize for more flavor. Add the tomatoes when the onion is close to done, just long enough for the tomatoes to soften. Once the tomatoes are softened, pour the contents of the skillet into a large bowl, add the mint, lettuce, and cucumber to that bowl and toss to combine.
Cook the steak, on the grill or in your broiler. I prefer the steak to come off at about medium rare. Allow the steak to rest for a few minutes, it will continue to cook some. After the steak has rested, slice it on the bias (diagnonally) so you end up with lots of thin strips.
While the steak warms up, start up the grill or set your broiler to medium – high heat. Now heat a large nonstick skillet with a small bit of olive oil. Start small with the oil, you can always add more if you want to. Sautee the onions, allow them to soften and even caramelize for more flavor. Add the tomatoes when the onion is close to done, just long enough for the tomatoes to soften. Once the tomatoes are softened, pour the contents of the skillet into a large bowl, add the mint, lettuce, and cucumber to that bowl and toss to combine.
Cook the steak, on the grill or in your broiler. I prefer the steak to come off at about medium rare. Allow the steak to rest for a few minutes, it will continue to cook some. After the steak has rested, slice it on the bias (diagnonally) so you end up with lots of thin strips.
Eat it!
Place a bed of the dressed lettuce on a plate, top with strips of steak, pour a bit of the remaining sauce you made earlier on top. Add some cashews to the top, serve, and enjoy.
After it took you about 45 minutes to throw this together, if you serve this with ¾ cup salad and 3 oz of steak, you will get only about
167 Calories
6 grams of Fat
8 grams of Carbs
2 grams of Fiber
2 grams of Sugars
20 grams of Protein
87 mg of Sodium
30 mg of Cholesterol
After it took you about 45 minutes to throw this together, if you serve this with ¾ cup salad and 3 oz of steak, you will get only about
167 Calories
6 grams of Fat
8 grams of Carbs
2 grams of Fiber
2 grams of Sugars
20 grams of Protein
87 mg of Sodium
30 mg of Cholesterol
If you are looking for some extra healthy fats, add some avacado to the bowl of marinade. The lime juice will keep it from browning.
Eat Up!
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