This was my Day #2 lunch on the Core De Force Eating Plan, and it was AMAZING!
The warm flank steak has a, um, chewier texture than Filet which is usually my preferred type of steak, BUT, it’s not like the kind of chewy you get from cheap meat. It’s extremely flavorfull and really delicious.
Paired with the tangy mango dressing, the flavors really burst out on your pallete. Nick and I were both really dissapointed when we were done eating, LOL. This would also go great for either dinner or lunch!
Makes 1 Serving! We bough a pound of steak and tripled the ingredients and it was enough for our family of four plus a little more for lunch the next day (Steak and Eggs!), and we didn’t even have the Jicama or Pecans because the grocery store was sold out (womp, womp).
Comment below if you made this and enjoyed it! And if you liked this, make sure to check out my full week’s Core De Force Recipes, Meal Plan, and Grocery list!
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Flank Steak Salad Ingredients (makes 1 Serving)
- (4) oz. Beef Flank Steak
- (1/4) Tsp Paprika
- (1) Pinch Cumin
- (1) Pinch Sea Salt
- (1) Tsp Olive Oil
- (1) Cup Chopped Raw Kale
- (1/2) Cup Chopped Tomatoes
- (optional) (1/2) Cup Chopped Jicama
- (1/8) Medium Avocado
- (1/2) Cup Chopped Mango
- (1) Tbsp Chopped Pecans
- (2) Tbsp Mango Lime Dressing (click for the recipe!)
Flank Steak Salad Cooking Directions:
Heat oil in a nonstick skillet over medium-high heat. (Alternatively, you can also grill the steak on medium-high heat) Season the steak with the paprika, cumin and salt.
Add steak, and cook for 4 – 6 minutes on each side, until charred. Covering with aluminum foil and letting it rest for a few minutes will really help absorb the juices.
While the flank steak is resting, toss the kale, tomatoes, avocado, in a bowl, then top with mango, pecans.
Slice the beef cross-wise (against the grain) into thin slices and serve on top. Drizzle with the Mango Lime dressing, and serve. YUM!
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21 Day Fix / Portion Fix Conversion
- 1 Orange
- 2 Green
- 1 Red
- 1 Purple
- 1 Blue
