Loaded Steak Salad Bowl with Yogurt Green Goddess

• servings: 4 servings
• active time: 2 hours
• total time: 2 hours 12 minutes

Ingredients

1 lb flank steak

1/4 cup olive oil

1/2 cup red wine vinegar

2 cloves garlic, finely chopped

3 tablespoons chopped flat leaf parsley

2 tablespoons fresh oregano

1 teaspoon red pepper flakes

1/4 teaspoon freshly cracked black pepper

4 cups shredded romaine

1 cup cherry tomatoes

2 large ripe avocados, cut into chunks

3 scallions, sliced

2 corn on the cob, grilled and sliced off into sheets

1 bunch cilantro

1 cup packed basil

1 jalapeno

3 cloves garlic

3 tablespoons fresh lime juice

1/2 cup Stonyfield Organic Greek yogurt

Kosher salt and freshly cracked black pepper to taste

6 tablespoons olive oil

Directions

For the Steak

Combine the ingredients for the flank steak marinade. Add the steak and let marinate for 2 hours.

Heat a grill over medium high heat. Remove the steak from the marinade and generously season with salt and pepper. Place the steak on the grill and grill for 4-6 minutes on each side, turning 90 degrees halfway through to get criss cross grill marks. Cook until medium, depending on your preference, and then remove to a cutting board and let rest for 10 minutes. Slice the flank steak against the grain and use for the salad.

For the Yogurt Green Goddess

Combine ingredients in a blender and adjust salt and pepper as needed. Refrigerate until ready to use

For the Bowl

Arrange everything in equal amounts in 4 bowls and serve with the dressing drizzled on top.

Nutrition

• Calories: 723 kcal
• Total Fat: 56 g
• Saturated Fat: 9 g
• Unsaturated Fat: 44 g
• Trans Fat: 0.003 g
• Cholesterol: 69 mg
• Sodium: 102 mg
• Total Carbohydrate: 27 g
• Dietary Fiber: 11 g
• Total Sugars: 6 g
• Protein: 32 g