Balsamic Steak Salad

Recipe of the week

Balsamic Steak Salad

Serves 4
Ingredients: 1/4 cup balsamic vinegar 1/4 cup olive oil 2 teaspoons lemon juice 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme 1/4 teaspoon salt 1/8 teaspoon coarsely ground pepper 1 beef flat iron steak or top sirloin steak (3/4 pound) 1 package (9 ounces) ready-to-serve salad greens 8 cherry tomatoes, halved 4 radishes, sliced 1/2 medium ripe avocado, peeled and thinly sliced Crumbled blue cheese and additional pepper, optional Method

A quick and easy recipe to prepare this week: For dressing, whisk together first six ingredients. Place steak and 1/4 cup dressing in a resealable plastic bag; seal bag and turn to coat. Refrigerate 8 hours or overnight. Reserve remaining dressing; cover and refrigerate until serving. Drain beef, discarding marinade. Grill steak, covered, over medium heat (for medium-rare, a thermometer should read 135°; medium, 160°), 6-8 minutes per side. Let stand 5 minutes before slicing. To serve, divide salad greens among four plates. Top with steak, tomatoes, radishes and avocado; if desired sprinkle with cheese and pepper. Serve with reserved dressing. 1 serving: 321 calories, 22g fat (5g saturated fat), 15g carbohydrate (9g sugars, 4g fibre), 18g protein