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Since tprice asked,I saw this on another board and thought you'd like it.
Grilled Steak Marinade.
INGREDIENTS
Marinade
? small onion, roughly chopped (about 1/2 cup)
3 Tbsp. balsamic vinegar
2 Tbsp. lime juice
2 Tbsp. low-sodium soy sauce
1 Tbsp. maple syrup
? tsp. red pepper flakes
3/4 lb. flank steak
1 lb. heirloom tomatoes, cut into large wedges
2 ears of corn, husks removed and kernels sliced off (about 1 cup)
? small sweet onion, thinly sliced
5 oz. arugula
2 Tbsp. balsamic vinegar
2 Tbsp. olive oil
Salt and pepper to taste
1 oz. chunk Parmesan cheese
Serves 4
INSTRUCTIONS
1. Place marinade ingredients in a blender and blend until smooth. Pour into a large zip-top bag and add steak. Marinate in the refrigerator at least four hours and preferably overnight.
2. Heat a grill or grill pan to medium-high heat. Remove steak from marinade and cook 5-7 minutes per side, or until medium-rare. Remove to a plate for 20 minutes. Discard remaining marinade.
3. Place tomatoes, corn, onion and arugula in a large bowl. Add balsamic vinegar, olive oil, salt and pepper and toss to combine. Transfer salad to a large platter.
4. Slice meat thinly, perpendicular to the grain, and lay slices on top of salad. Shave Parmesan on top with a vegetable peeler.
NUTRITION FACTS (per serving)
500 calories
31 g protein
50 g carbs
20 g fat
5 g fiber
57 mg cholesterol
511 mg sodium
13 g sugar
Grilled Steak Marinade.
INGREDIENTS
Marinade
? small onion, roughly chopped (about 1/2 cup)
3 Tbsp. balsamic vinegar
2 Tbsp. lime juice
2 Tbsp. low-sodium soy sauce
1 Tbsp. maple syrup
? tsp. red pepper flakes
3/4 lb. flank steak
1 lb. heirloom tomatoes, cut into large wedges
2 ears of corn, husks removed and kernels sliced off (about 1 cup)
? small sweet onion, thinly sliced
5 oz. arugula
2 Tbsp. balsamic vinegar
2 Tbsp. olive oil
Salt and pepper to taste
1 oz. chunk Parmesan cheese
Serves 4
INSTRUCTIONS
1. Place marinade ingredients in a blender and blend until smooth. Pour into a large zip-top bag and add steak. Marinate in the refrigerator at least four hours and preferably overnight.
2. Heat a grill or grill pan to medium-high heat. Remove steak from marinade and cook 5-7 minutes per side, or until medium-rare. Remove to a plate for 20 minutes. Discard remaining marinade.
3. Place tomatoes, corn, onion and arugula in a large bowl. Add balsamic vinegar, olive oil, salt and pepper and toss to combine. Transfer salad to a large platter.
4. Slice meat thinly, perpendicular to the grain, and lay slices on top of salad. Shave Parmesan on top with a vegetable peeler.
NUTRITION FACTS (per serving)
500 calories
31 g protein
50 g carbs
20 g fat
5 g fiber
57 mg cholesterol
511 mg sodium
13 g sugar
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