• 2 ½ tbsp minced garlic
  • ½ cup olive oil
  • 2 limes
  • 1 ⅞ lbs flank steaks (1 ⅛ lbs, 12 oz portions)
  • 5 zucchinis
  • 1 ¼ red bell peppers
  • 7 ½ cups mixed greens


The night before:

    1. Combine garlic, 5 tbsp olive oil, 5 tbsp lime juice and salt and pepper in a sealable plastic bag. Add flank steaks and refrigerate overnight.

At dinner time:

  1. Slice zucchini lengthwise into planks. De-seed red bell pepper and cut into large sections; drizzle with remaining 2 ½ tbsp olive oil and sprinkle with salt to taste.
  2. Heat a grill, grill pan or heavy skillet over medium-high. Remove flank steaks from marinade and add to the grill, along with vegetables. Cook steak 3 minutes per side for medium-rare, or until done to your preference. Remove steak and vegetables from heat and let sit 5 minutes.
  3. Thinly slice flank steaks across the grain of the meat. Place mixed greens in a bowl and top with steak and vegetables. Drizzle with extra lime juice.

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