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:
¼ cup extra virgin olive oil
¼ cup red wine vinegar
¼ cup Dijon mustard
1 tablespoon chopped fresh tarragon leaves (or fresh thyme)
1¼ to 1½ pounds grass-fed flank steak
¼ teaspoon avocado oil (for the grill pan)
8 ounces fresh mixed baby greens or baby spinach
12 ounces cooked baby green beans
For the vinaigrette:
2 tablespoons extra virgin olive, walnut or avocado oil
1 tablespoon red wine or balsamic vinegar
1 teaspoon Dijon mustard
Pinch of sea salt
Pinch of ground black pepper
To prepare the steak and marinade:
- In a small bowl, whisk together the oil, vinegar, mustard and tarragon until smooth.
- Sprinkle the steak with salt, pepper and garlic.
- Place the steak in a flat glass dish and cover with the marinade, coating both sides.
- Allow it to marinade at room temperature for one hour or it can be marinaded overnight in the refrigerator. If you marinate overnight, let steak sit at room temperature for one hour before grilling.
- Brush a well-seasoned grill pan with the avocado oil and heat over medium to medium-high heat.
- Remove the steak from the marinade and place on the grill pan.
- Grill for 3-4 minutes on each side. It stays more tender when cooked to medium-rare (internal temperature: 125 degrees F).
- While the steak is grilling, combine all the vinaigrette ingredients in a small bowl and whisk together.
- When steak is done, put it on a cutting board and let it sit for 10 minutes to redistribute the internal juices. Then, cut it into thin slices.
- To serve, pile the greens in equal portions in the center of four plates and place a few pieces of the sliced steak on top of each.
- Scatter green beans around the edges and drizzle with vinaigrette.
Chef’s note: Green beans can be served warm, at room temperature or chilled.
Each serving contains: 6 ounces of steak, about 2 coups salad greens, 3/4 cup green beans
Saturated fat: 7g
From the book, Eat Fat, Get Thin, by Mark Hyman, MD