BALSAMIC STEAK SALAD
¼ cup balsamic vinegar
¼ cup olive oil
2 tsp lemon juice
1 tsp minced fresh thyme or ¼ tsp dried thyme
¼ tsp salt
⅛ tsp coarsely ground pepper
1 beef flat iron steak or top sirloin steak
1 package (9 oz) ready-to-serve salad greens
8 cherry tomatoes, halved
4 radishes, sliced
½ medium ripe avocado, peeled and thinly sliced
¼ cup dried cranberries
Crumbled blue cheese and additional pepper, optional
For dressing, whisk together first six ingredients. Place steak and ¼ cup dressing in a resealable plastic bag; seal bag and turn to coat. Refrigerate 8 hours or overnight. Reserve remaining dressing; cover and refrigerate until serving.
Drain beef, discarding marinade. Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 160°), 6-8 min per side. Let stand 5 min before slicing.
To serve, divide salad greens among four plates. Top with steak, tomatoes, radishes and avocado; sprinkle with cranberries and, if desired, cheese and pepper. Serve with reserved dressing.
1 serving: 321 cal, 22g fat (5g saturated fat), 55mg cholesterol, 221mg sodium, 15g carbohydrate (9g sugars, 4g fiber), 18g protein. Diabetic Exchanges: 3 fat, 2 lean meat, 2 vegetable.