My Santa Fe Steak Salad, made with flank steak, is a low calorie man pleaser. If you are on the Gold Standard Plan, limit the steak to 3 ounces. This cuts the calories from 350 to 250.
Ingredients– 4 servings
2 tsp oil
1 lb flank steak, about 1 in. thick
dash of salt and pepper
2 bags, 11.5 oz each, salad leaves– your choice
4 sliced, plum tomatoes
1 15.5 oz can black beans
1 avocado, peeled and sliced
Light Thousand Island dressing, served on the side
Garnish with 1/4 cup (2% milk) grated cheddar cheese
Heat oil in a large nonstick skillet over medium-high heat. Season with salt and pepper, cook in skillet, turning once for about ten minutes for medium doneness. Or, use the George Foreman. Let rest for a few minutes before slicing across the grain.
Arrange salad leaves on plates, top with evenly (or not evenly!) divided steak, tomatoes, black beans, avocado, dressing, and grated cheese. A few blue tortilla chips can be placed on the side. Three is the limit for a Golden Girl.