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Roasted Red Pepper and Flank Steak Salad with Grilled Polenta

Do you love a quick and easy meal that is tasty AND leaves you with very few dishes?  Sign me up!  This Roasted Red Pepper and Flank Steak Salad with Grilled Polenta is all of the above and more – it is also dairy, soy, and gluten free.  Cha ching!  I can see you doing your happy dance right now.  Go ahead, shake what your mama gave ya!  When you are done getting your groove on, head to the kitchen and whip this up, but feel free to keep dancing while you cook – dancing makes everything better!  

  

Roasted Red Pepper and Flank Steak Salad with Grilled Polenta
Serves 4
Delicious dairy, soy, and gluten free Roasted Red Pepper and Flank Steak Salad with Grilled Polenta.
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Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
1082 calories
109 g
133 g
46 g
62 g
9 g
476 g
942 g
4 g
0 g
32 g
Nutrition Facts
Serving Size
476g
Servings
4
Amount Per Serving
Calories 1082
Calories from Fat 401
% Daily Value *
Total Fat 46g
71%
Saturated Fat 9g
47%
Trans Fat 0g
Polyunsaturated Fat 9g
Monounsaturated Fat 23g
Cholesterol 133mg
44%
Sodium 942mg
39%
Total Carbohydrates 109g
36%
Dietary Fiber 15g
58%
Sugars 4g
Protein 62g
Vitamin A
32%
Vitamin C
61%
Calcium
14%
Iron
53%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 Tablespoons extra-virgin olive oil, plus extra for brushing
  2. 1.5 pounds flank steak
  3. 8 cups baby arugula
  4. 1 avocado
  5. 1 12 oz jar roasted peppers
  6. 1/3 C toasted pine nuts
  7. 2 tablespoons balsamic vinegar
  8. Salt
  9. Pepper
  10. 1 18 oz tube precooked polenta
Instructions
  1. Preheat grill or grill pan.
  2. Cut polenta into 1/4 inch thick pieces and brush with olive oil. You can cut the polenta into strips, circles, squares, use cookie cutters, whatever - get crazy with it! (TIP: Kids love food cut into shapes - shapes are magical!)
  3. Brush steak with olive oil and season both sides with salt and pepper.
  4. Grill steaks and polenta strips for approximately 3-4 minutes on each side until cooked to your liking. (Keep flipping to a minimum - you should really only need to turn each piece once.)
  5. Heat a frying pan on medium-high heat and add pine nuts. Stir nuts frequently until golden brown and fragrant.
  6. Cut roasted pepper and avocado into slices.
  7. Whisk together 4 tablespoons olive oil, balsamic vinegar, salt and pepper in a small bowl.
  8. Once the steak is done and has rested, cut it into slices.
  9. Layer arugula, roasted red pepper, avocado, and steak on a plate. Sprinkle with toasted pine nuts and drizzle with dressing. Serve with grilled polenta.
  10. Enjoy!
Notes
  1. If you have food allergies or intolerences ALWAYS check the ingredients you are using to be sure they are free of allergens.
Adapted from Food Network
beta
calories
1082
fat
46g
protein
62g
carbs
109g
more
Adapted from Food Network
simplytangerine.com http://simplytangerine.com/
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