A delicious twist on grilling
Learn how to make a great marinade, as well as your own vinaigrette salad dressing with flavors of Dijon mustard and tarragon. Grill steak and serve over salad greens and green beans, drizzled with dressing.
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For the steak and marinade:
For the vinaigrette:
To prepare the steak and marinade:
Chef’s note: Green beans can be served warm, at room temperature or chilled.
Each serving = 6 ounces of steak, about 2 cups salad greens, 3/4 cup green beans
Calories: 470
Fat: 32 g
Saturated fat: 7 g
Cholesterol: 105 mg
Fiber: 3 g
Protein: 39 g
Carbohydrate: 8 g
Sodium: 500 mg
— Eat Fat, Get Thin, by Mark Hyman, MD.
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