Steak And Roasted Pepper Salad

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Beef flank steak
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Roasted red peppers - see * Note
6 tablespoons	90ml	Vegetable oil
1 tablespoon	15ml	Balsamic vinegar
3 tablespoons	45ml	White vinegar
1 tablespoon	15ml	Minced garlic
1 1/4 teaspoons	6.3ml	Dry mustard
2 cups	292g / 10oz	Chopped watercress
1/4 cup	15g / 0.5oz	Chopped red onion
1 cup	62g / 2.2oz	Halved cherry tomatoes
		= (or chopped red tomatoes)

Recipe Instructions

* Note: Roasted red peppers can be bought in specialty food shops or in the condiment aisle of your grocery store.

Preheat broiler. Place flank steak on broiler tray and sprinkle with salt and pepper. Broil for about 5 minutes per side. Cool. Halve steak lengthwise. Slice across the grain of the meat into thin strips.

Cut roasted peppers into thin strips. Halve strips crosswise.

Blend oil, vinegars, garlic and dry mustard in a large bowl until well-mixed. Add steak strips, roasted pepper strips, watercress and onion; toss to combine. Season with salt and pepper. Chill for at least two hours or up to eight hours. Mix in tomatoes and serve.

This recipe yields 6 servings; 5 carb grams per serving.

Source:
Low Carb Recipes at http://www.lowcarbluxury.com

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