Healthwise Nutrition

Chili-Rubbed Flank Steak Salad
Ingredient

Steak & Rub

1 pound flank steak, trimmed
2 tablespoons avocado oil or canola oil
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon unsweetened cocoa powder
1 teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon ground pepper
¼ teaspoon salt

Dressing

¼ cup loosely packed fresh cilantro, finely chopped
¼ cup low-fat plain Greek yogurt
2 tablespoons mayonnaise
1 teaspoon lime zest
2 tablespoons lime juice
1 clove garlic, minced
1 teaspoon honey
⅛ teaspoon salt

Salad

6 cups chopped romaine lettuce
1 cup frozen corn kernels, thawed
1 (15 ounce) can low-sodium black beans, rinsed
1 large orange or yellow bell pepper, thinly sliced
½ medium red onion, thinly sliced
¼ cup crumbled feta cheese
¼ cup chopped fresh cilantro
2 tablespoons pepitas

To prepare steak & rub: Place steak in a large glass dish. Combine oil, garlic, chili powder, cocoa, cumin, cinnamon, pepper, and 1/4 tsp. salt in a small bowl. Rub the mixture on both sides of the steak. Cover and refrigerate for 1 1/2 to 2 hours.

Meanwhile, prepare dressing: Whisk cilantro, yogurt, mayonnaise, lime zest, lime juice, garlic, honey, and salt in a separate small bowl.

To cook steak: Preheat grill to medium-high. Clean and oil the grates (see Tip). Grill the steak to desired doneness, 4 to 5 minutes per side for medium-rare (130-135 degrees F on an instant-read thermometer). Transfer to a clean cutting board and let rest for 4 to 5 minutes before slicing.

To prepare salad: Combine lettuce, corn, beans, bell pepper, and onion in a large bowl. Add the dressing and toss to coat.

Slice the steak thinly across the grain. Divide the salad among 4 plates, top with the steak, and sprinkle with feta, cilantro, and pepitas, if using.

Kale & Avocado Salad with Blueberries & Edamame

Ingredients
6 cups stemmed and coarsely chopped curly kale
1 avocado, diced
1 cup blueberries
1 cup halved yellow cherry tomatoes
1 cup cooked shelled edamame
¼ cup sliced almonds, toasted (see Tip)
½ cup crumbled goat cheese (2 ounces)
¼ cup olive oil
3 tablespoons lemon juice
1 tablespoon minced chives
1 ½ teaspoons honey
1 teaspoon Dijon mustard
1 teaspoon salt

Directions
Place kale in a large bowl and, using your hands, massage to soften the leaves. Add avocado, blueberries, tomatoes, edamame, almonds, and goat cheese.

Combine oil, lemon juice, chives, honey, mustard, and salt in a small bowl or in a jar with a tight-fitting lid. Whisk or shake well.

Drizzle the vinaigrette over the salad and toss to combine.