![3758000.jpg](https://cdn.statically.io/img/www.eatingwell.com/thmb/XzI1_D8k7Vuug___NU0vN-TEL20=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/3758000-b717c5f777774554b7b0c10f2eac9d4d.jpg)
Ingredients
-
1 cup packed flat-leaf parsley leaves
-
5 tablespoons extra-virgin olive oil, divided
-
1/4 cup white vinegar
-
1 small clove garlic, chopped
-
¾ teaspoon salt, divided
-
1 pound flank steak, trimmed
-
2 hearts of romaine or 2 small heads
-
1 large bell pepper, quartered
-
1 small red onion, sliced 1/2 inch thick
Directions
-
Puree parsley, 1 tablespoon oil, vinegar, garlic and 1/4 teaspoon salt in a blender. Pat 1 tablespoon of the mixture on each side of steak. Put the steak on a plate, cover and refrigerate at least 1 hour and up to 24 hours. Add 3 tablespoons oil to the herb mixture remaining in the blender; pulse to blend. Transfer to a bowl, cover and refrigerate if not using right away.
-
Twenty minutes before you are ready to grill, preheat grill to medium-high.
-
Cut each heart (or head) of romaine in half lengthwise, leaving the root end intact. Brush lettuce, bell pepper and onion with the remaining 1 tablespoon oil. Sprinkle with 1/4 teaspoon salt. Sprinkle the steak with remaining 1/4 teaspoon salt. Let the dressing come to room temperature if necessary while you grill.
-
Take the steak, lettuce, bell pepper and onion out to the grill. Oil the grill rack (see Tip). Put everything on the grill, placing the steak on the hottest part. Grill the steak, turning once, until desired doneness, 6 to 8 minutes per side for medium. Grill the pepper and onion, turning occasionally, until charred and tender, about 10 minutes total. Grill the lettuce, turning once, until lightly charred, about 2 minutes per side.
-
Let the steak rest on a clean cutting board for 5 minutes, then thinly slice against the grain. Chop the bell pepper and onion. Divide the lettuce, steak, pepper and onion among 4 plates. Drizzle with the reserved dressing.
Tips
Make Ahead Tip: Prepare through Step 1 up to 1 day ahead.
Tip: Oiling a grill rack before you grill foods helps ensure that the food won't stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to coat the food with cooking spray.
Nutrition Facts (per serving)
363 | Calories |
24g | Fat |
9g | Carbs |
27g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 363 | |
% Daily Value * | |
Total Carbohydrate 9g | 3% |
Dietary Fiber 4g | 14% |
Total Sugars 4g | |
Protein 27g | 54% |
Total Fat 24g | 31% |
Saturated Fat 5g | 25% |
Cholesterol 70mg | 23% |
Vitamin A 12425IU | 248% |
Vitamin C 78mg | 87% |
Folate 214mcg | 54% |
Sodium 518mg | 23% |
Calcium 94mg | 7% |
Iron 4mg | 22% |
Magnesium 56mg | 13% |
Potassium 864mg | 18% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.