GRILLED STEAK, ONION, AND MUSHROOM ARUGULA SALAD

It’s summer, which means it’s time to fire up your barbecue and get grilling! Grilling is quick, doesn’t leave many dishes, makes cooking for a crowd easy, and produces phenomenal food. Even better, grilling is one of the leanest ways to cook meat. I am a grill phenatic and even grill in the winter as the pic below shows.  I not only love the flavor but it’s a great lean and mean way to cook!

There’s no need to fall off your diet during the summer months. Instead, grab some lean protein and veggies, and throw them on a sizzling barbecue. Here are one of my favorite grill recipes that will bring mouthfuls of flavor and zest to your clean-eating spring and summer. Enjoy!

 GRILLED STEAK, ONION, AND MUSHROOM ARUGULA SALAD

Need a low-carb, high-protein meal? Say no more! With this steak salad, you’ll get all the protein you want without all the carbs. The arugula will also provide a big hit of vitamins A, K, and Folate as well as some Calcium and Potassium. The best part, however, is the yummy Asian-inspired flavor!

If I want carbs in this meal, I grill some red potatoes or yams to go with it. Remember, don’t skip carbs all the time. Your body needs them for energy, just stick with complex carbs…

2012-12-15 17.03.24

 

Ingredients
Directions
  1. In a large Ziploc bag, combine garlic powder, onion powder, ginger, chili powder, paprika, cayenne pepper, soy sauce, and brown sugar. Shake thoroughly to mix well.
  2. Add flank steak to bag and make sure rub thoroughly covers steak. Allow to marinate for 15 minutes.
  3. Place sliced onions and mushrooms in bowl and drizzle with olive oil, salt, and pepper. Let marinade.
  4. Heat up grill.
  5. Grill steak to desired temperature. Place veggies on grill for about 5-10 minutes, or until caramelized.
  6. Top arugula with veggies, sliced steak, and drizzle with balsamic vinegar. Don’t forget to cut flank, cross grain for tender slices.
 Recipe thanks to http://www.Bodybuilding.com

 

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