When lettuce time rolls around, I never quite know what to do. I can only stomach so many green salads in my lunch. My husband won’t eat it at all…until…MEAT! This was a great way to use all the hearts of Romaine we got in the box this week and a way to use a cheap piece of meat in a yummy way.
Start with the meat. It needs to marinate for 4 hours or more. Ours marinated for a full 24 hours. Just turn it once or twice so the marinade covers all sides of the meat. In a gallon plastic bag, combine the following:
1 lb flank steak or London broil
3 T lime juice
2 T soy sauce
2 T olive oil
2 T honey
1 t garlic powder
a couple splashes of Sriracha, if you’re feeling spicy
Swish around in the bag and then refrigerate for 4-24 hours.
When it’s time to eat, grill the meat for 5 minutes per side. Let rest for 5 minutes and then cut into 1″ squares.
For the salad, combine about 4 c torn salad greens with 2 T lime juice, 2 T olive oil, 2 T soy sauce. Toss with some shredded mozzarella and croutons. Top with the steak and enjoy a light, quick, moderately healthy dinner. It’s got to be healthy right? It’s a salad.