Beef:
\n1\/4 C. minced shallots
\n2 T. fresh lemon juice
\n2 T. low-sodium soy sauce
\n1\/2 tsp. dried thyme
\n1\/2 tsp. hot sauce
\n1 pound flank steak, trimmed
\n1 T. red wine vinegar<\/p>\n
Salad:
\n1 T. red wine vinegar
\n1\/2 C. thinly vertically sliced red onion
\n1 T. balsamic vinegar
\n2 tsp. extravirgin olive oil
\n1\/2 tsp. salt
\n1\/4 tsp. freshly ground black pepper
\n2 medium tomatoes, each cut into 8 wedges (about 1 pound)
\n1 (10-oz.) cucumber, peeled, halved lengthwise, and thinly sliced (about 1 1\/2 C.)
\nCooking spray
\n5 C. (1\/2-inch) cubed sourdough bread, toasted (about 8 oz.)
\n1\/3 C. thinly sliced fresh basil leaves<\/p>\n
To prepare beef, combine first 6 ingredients in a zip-top plastic bag. Add 1 T. red wine vinegar; seal bag. Marinate in refrigerator 2 hours. To prepare salad, combine 1 T. red wine vinegar, onion, and next 6 ingredients (onion through cucumber) in a large bowl. Cover and let stand at room temperature 2 hours, stirring occasionally. Prepare grill. Remove steak from bag, discarding marinade. Place the steak on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices. Add bread and basil to cucumber mixture; toss well. Serve salad immediately with steak.<\/p>\n
Yield: 4 servings
\nServing size: 1 1\/2 C. salad and 3 oz. steak<\/p>\n
Calories: 402
\nFat: 12.8g
\nFiber: 4g<\/p>\n","protected":false},"excerpt":{"rendered":"
Beef: 1\/4 C. minced shallots 2 T. fresh lemon juice 2 T. low-sodium soy sauce 1\/2 tsp. dried thyme 1\/2 tsp. hot sauce 1 pound flank steak, trimmed 1 T. red wine vinegar Salad: 1 T. red wine vinegar 1\/2 C. thinly vertically sliced red onion 1 T. balsamic vinegar 2 tsp. extravirgin olive oil 1\/2 tsp. salt 1\/4 tsp. freshly ground black pepper 2 medium tomatoes, each cut into 8 wedges (about 1 pound) 1 (10-oz.) cucumber, peeled, halved…<\/p>\n