Asian Flank Salad!

"Our Favorite....or one of them!"

If you're looking for an amazing meal that's simple, to-the-point, perfect nutrients, and most of all impressive - this is the dinner for you!  It also for us takes care of two meals, in one.

Recipe: *(makes 2 salads with steak left over)

1 lb+ Flank Steak

4 cups Spring Mix Salad

1/2 Avocado

1/2 Cucumber

Grape Tomatoes

Cilantro

Sea Salt & Pepper

Dressing

1/2 Tbsp Soy Sauce

2 tsp honey (preferable from your area: helps with allergies)

1 tsp Lime Juice

1 Drop Sriracha Sauce ( more if you really like it spicy)

1 Tbsp Extra Virgin Olive Oil

Begin by trimming Flank Steak of all excess fat. Tenderize with a mallet and then salt and pepper to taste.  Preheat grill to Medium-High - cook Steak to Medium Rare which comes to about 3-4 minutes per side.  After removing from heat let steak rest while you make the dressing.

Combine Soy Sauce, Honey, Lime Juice, and Sriracha in a small bowl while slowly mixing in the Extra Virgin Olive Oil to make the dressing.  Break out the Salad, dice the avocado, slice the cucumber, half the tomatoes, and add in Cilantro.   

Finish off by tossing the salad with the dressing and add the steak!  BOOM!

Macro Breakdown:

**Each Salad: 4 oz Steak**

Calories = 400

Fat       = 24

Carbs    = 12

Protein  = 30

Ladies & Guys:  Remember 4 oz. is about the size of a deck of cards or the palm of your hand!

**You can also use the extra fajita meat for fajita night the next night**

♥FF42 Advice: On the weekend pick 2 things to do in particular: 1) She wants to do. 2) He wants to do.     Our Weekend Plans:  Manicure and Grammy Museum coupled with a Mountain Biking adventure!