Less than 30 minutes to a lean, high-protein lunch or dinner. Sugar free, gluten free, and perfect for meal prepping. Lightly adapted from Fitness Magazine.
½teaspoonground black pepper
1 ½tablespoonsred wine vinegar
4red potatoesskin on, each cut into eight wedges
¼cuppitted Kalamata olivessliced
Preheat your broiler and coat a broiler pan with nonstick cooking spray.
Rub both sides of flank steak with salt and black pepper and place on the broiler pan. Broil 3 minutes per side (for medium) or longer for desired doneness. Transfer to a cutting board and let rest 5-10 minutes before cutting into thin strips.
Meanwhile, place potatoes in a pot with enough cold water to cover by an inch. Bring to a boil and cook about 8 minutes or until potatoes are fork-tender. Remove with a slotted spoon. Add the green beans to the hot water and boil about 3 minutes until bright green and crispy-tender. Drain and run under cold water.
In a small bowl, whisk olive oil, vinegar, and mustard. Drizzle about half of this mixture over the potatoes and gently toss.
Arrange steak, potatoes, green beans, tomatoes, and olives on a platter. Drizzle with remaining dressing and serve.