This summertime staple can be made as soon as you begin seeing beautiful heirloom tomatoes at the produce market. Use different colored tomatoes to make an especially colorful salad½ small onion, roughly chopped (about 1/2 cup)
3 Tbsp. balsamic vinegar
2 Tbsp. lime juice
2 Tbsp. low–sodium soy sauce
1 Tbsp. maple syrup
¼ tsp. red pepper flakes
By Fiona Kennedy | Photo by John Kelly
3/4 lb. flank steak
1 lb. heirloom tomatoes, cut into large wedges
2 ears of corn, husks removed and kernels sliced off (about 1 cup)
½ small sweet onion, thinly sliced
5 oz. arugula
2 Tbsp. balsamic vinegar
2 Tbsp. olive oil
Salt and pepper to taste
1 oz. chunk Parmesan cheese
1. Place marinade ingredients in a blender and blend until smooth. Pour into a large zip–top bag and add steak. Marinate in the refrigerator at least four hours and preferably overnight.
2. Heat a grill or grill pan to medium–high heat. Remove steak from marinade and cook 5–7 minutes per side, or until medium-rare. Remove to a plate for 20 minutes. Discard remaining marinade.
3. Place tomatoes, corn, onion and aru-gula in a large bowl. Add balsamic vinegar, olive oil, salt and pepper and toss to combine. Transfer salad to a large platter.
4. Slice meat thinly, perpendicular to the grain, and lay slices on top of salad. Shave Parmesan on top with a vegetable peeler.
NUTRITION FACTS (per serving): 500 calories, 31 g protein, 50 g carbs, 20 g fat, 5 g fiber, 57 mg cholesterol, 511 mg sodium, 13 g sugar (source)
If you aren’t happy about how much fat this recipe has in it (like me), then try decreasing the olive oil. This should help lower the calories as well. You can change almost any recipe that is high in fat and make it into a healthy meal!
(CES, PES, CPT, BS)