Tequila-Lime Steak Salad

Ingredients 3/4 cup plus 1 tablespoon lime juice, divided 3/4 cup blanco tequila 2 tablespoons garlic powder 1 tablespoon ground cumin

1 tablespoon Montreal steak seasoning 1 tablespoon dried oregano 1/2 teaspoon pepper 1/8 teaspoon crushed red pepper flakes

2 pounds beef flank steak 1 package (9 to 10 ounces) hearts of romaine salad mix 3 tablespoons olive oil 1 pint rainbow cherry tomatoes, halved Optional: Cotija cheese and lime wedges

Directions Mix 3/4 cup lime juice, tequila, garlic powder, cumin, steak seasoning, oregano, pepper, and red pepper flakes in a large bowl. Turn meat in shallow dish with tequila mixture to coat. Cover and refrigerate 8 hours or overnight, turning once.  

Drain and pat beef dry, discarding marinade. Cover and grill over direct medium-high heat, flipping once, until desired doneness (135° for medium-rare, 140° for medium, 145° for medium-well), 10-15 minutes. Cover meat on cutting board and rest 5-10 minutes.   

Spoon salad mix onto dish; drizzle with olive oil and remaining 1 tablespoon lime juice. Put steak on romaine, add tomatoes, Cotija cheese, and lime wedges.  

Nutritional Info 4-ounce cooked steak, 1-1/2 cups salad: 257 calories, 11g fat (5g saturated), 72mg cholesterol, 243mg sodium, 8g carbohydrate (2g sweets, 2g fiber), 31g protein. Diabetic Exchanges: 4 lean meat, 1/2 fat, 1 veggie.  

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