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West Florida Hospital

Grilled Flank Steak Salad

The content below is part of the “Health Library” and is not indicative of services available at the facility.

Nutrition Facts

Serving Size ½
Calories 274
Total Fat 19 g
Saturated Fat 5.5 g
Sodium 378 mg
Total Carbohydrate 2.5 g
Dietary Fiber 1 g
Protein 24 g

Servings and Times

Servings 2

Ingredients and Preparation

Ingredients Measures
Fresh thyme leaves (or 1 teaspoon dried) 1 tablespoon
Fresh rosemary leaves 1 tablespoon
Garlic, minced 1 clove
Kosher salt ½ teaspoon
Freshly ground pepper to taste
Olive oil 2 teaspoons
Flank steak, trimmed ½ pound
Bibb lettuce ½ head
Radishes, cleaned and halved 4
Balsamic vinaigrette 4 teaspoons


  1. Prepare outdoor grill or indoor grill pan.
  2. Grind thyme, rosemary, garlic, salt, and pepper using a mortar and pestle or mini food processor. Drizzle in olive oil and combine to make a paste.
  3. Rub paste over both sides of steak. Grill for 12-15 minutes, turning every 2-3 minutes, or until desired degree of doneness. Transfer to a cutting board and let rest under aluminum foil for 5 minutes and then slice into strips.
  4. Portion Bibb lettuce onto 2 plates. Top with radishes, steak, and vinaigrette.
  • Exchanges

    3 lean meats; 2 fats

  • Side Suggestions: Carrot-ginger Soup. Whole-wheat Baguette.