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.
Course
Main
Cuisine
American, French
Prep Time5minutes
Cook Time17minutes
Total Time22minutes
Servings4people
Calories455kcal
Ingredients
1poundflank steak
½teaspoonsalt
½teaspoonground black pepper
2tablespoonsolive oil
1 ½tablespoonsred wine vinegar
1tablespoonDijon mustard
4red potatoesskin on, each cut into eight wedges
1/2poundgreen beanstrimmed
1cupgrape tomatoeshalved
¼cuppitted Kalamata olivessliced
Instructions
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.