Directions:
- Toss:
- /2 lb. flank steak, cut in half lengthwise, thinkly sliced against the grain.
- /4 c. bbq dry rub (such as McCormick's bbq seasoning)
- Whisk:
- T. ea. currant jelly and olive oil
- T. ea. red wine vinegar and dried currants
- T. stone ground mustard
- /2 t. prepared bbq rub
- Salt and pepper to taste
- Combine
- Romaine
- C. thin slices of cucumber
- C . ea. shredded carrot, shredded red cabbage, halved cherry tomatoes, and chopped fresh cilantro
- Bunch scallions, sliced
- Heat
- T. olive oil
- Honey roasted cashews
- Toss steak slices with 1/4 c. rub, set aside
- Whisk jelly, 3 T. olive oil, vinegar, crrants, mustard, and 1/2 t. rub in small bowl. Toss with currant vinaigrette.
- Heat 2 T. oil in skillet over med-high heat. Sear steak in 2-3 batches, 2 min. per side. Top salad with steak and garnish with cashews.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Amount Per 100 g | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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