18 oz raw flank steak (should yield three 5oz cooked servings)
2/3 lb (11 oz) portabella muchrooms without stems, chopped
2 cups summer squash, sliced
1 1/2 cups bell pepper, cut into strips
1/2 tsp black pepper, divided
1/4 tsp salt
1 clove garlic, minced
Non-stick cooking spray
Instructions
Steak
Trim visible fat from flank steak. Rub steak with salt and 1/4 tsp black pepper. Prepare grill by spraying grated with non stick cooking spray for 5 seconds. Preheat grill to medium high heat. Grill 5 to 7 minutes on each side, until desired internal temperature is reached. Use a meat thermometer for for best results. Let steak rest 10 minutes, then slice diagonally, across the grain.
Salad
Spray a large frying pan iwth non stick cooking spray for 5 seconds and turn heat to medium high. Add vegetables, garlic, and 1/4 tsp black pepper to pan. Saute 5 minutes, until vegetables are al dente. Serve steak over sauteed vegetables.
Serving
Suggestions
Each serving counts as- 1 lean protein serving, 3 vegetable servings, 1 optional condiment servings
Originally Submitted
9/27/2011
0 Out of 5 from
0 reviews
You can add this steak with Portabella & Pepper Summer Salad recipe to your own private DesktopCookbook.