Flank Steak Salad with Dijon Vinaigrette

I have read time and time again to limit your red meat.  WHAT?!?!?  I am a steak and potatoes kind of girl.  I mean I love my red meat.  Give me a filet cooked medium rare and I am in heaven.  I thought surely there has to be a way to enjoy my steak and make it healthy.

Well wouldn't you know my latest Prevention magazine featured Cat Cora.  Cat wrote a recipe for Tangy Steak Tacos. JACKPOT!  I knew I could even make this healthier.  Flank Steak Salad!

I will admit, I am NOT a fan of any steak outside filet and the occasional rib eye.  Well I shocked even myself!

Tips I learned making Flank Steak Salad:

• Don't overcook your meat!  A cool or warm pink makes meat tender and juicy.
• Salads are really like a piece of art.  Whatever you like - throw it in!  There is no limit on what vegetables or even fruits can make your salad amazing.
• Tent your meat!  After cooking meat of any kind, place on plate and tent with foil for at least 5 minutes. This pulls back in all of the juices and really makes a difference.
• You can always make your own dressing.  The foundation is vinegar/mustard and olive oil.  From there, season it to your desire.

Flank Steak Salad:

1lb of Flank Steak

Chop House Marinade (Kroger Brand)

Lettuce
Cherry Tomatoes
Mushrooms

Spinach

Yellow Bell Pepper

Red Bell Pepper

Green Onion

Parmesan

Olive Oil

Salt

Pepper

Dijon Vinaigrette:

Dijon Mustard

Olive Oil

Honey

Salt 

Pepper

Directions for steak and salad:

Marinate your steak in the marinade overnight.  Remove from the fridge and allow to warm to room temperature.  Chop your salad, bell peppers and green onions.  Plate with your spinach and blue cheese crumbles.  Salt and Pepper to taste.  Remove meat from marinade and pat dry.  In a large non-stick skillet on medium high, add two tablespoons of olive oil. Once hot, add meat.  Cook 3 minutes on each side.  Remove from heat and tent with foil for 5 minutes.  With juices still in pan that you cooked meat in, add sliced mushrooms and cherry tomatoes. Cook for 2-3 minutes.  Slice meat and add to salad.  Add tomatoes and mushrooms.  Add Dijon vinaigrette.  Top with grated Parmesan.  Serve immediately.

Directions for dressing:

Mix all ingredients, EXCEPT olive oil.  Once mixed, add olive oil while whisking.