Marinated Flank Steak Salad with Lime Jalapeño Vinaigrette

I got the idea for this salad from a friend of mine and it became an instant classic in our home. This is a healthy, high-protein meal, as flank steak is low in fat. The jalapeño in the dressing and marinade gives it just the right kick!

Marinated Flank Steak Salad with Lime Jalapeño Vinaigrette
(serves 4)

Lime Jalapeño Vinaigrette:

1/4 cup extra virgin olive oil
1/8 cup white wine vinegar
1 tbsp. fresh lime juice (from about half a lime)
1/2 tsp. minced jalapeño pepper (seeded)
1/2 tsp. minced fresh cilantro
1/4 tsp. minced garlic
Salt and pepper to taste

Mix oil with vinegar and lime juice with an emersion blender or whisk until well blended. Add other ingredients separately until mixed thoroughly.

Flank Steak Marinade:

1 lb. Flank steak
1 jalapeño, minced and seeded
2 cloves garlic, minced
1 tsp. freshly ground black pepper
1 tbsp. fresh lime juice (from about half a lime)
1/2 cup water

Combine ingredients and pour over steak, gently rubbing the garlic and jalapeño into the meat. Marinate steak for a minimum of 30 minutes and up to four hours in the refrigerator, until ready to cook.

When ready, grill flank steak over high heat for about 4-5 minutes on each side. Flank steak is meant to be medium rare when it comes off the grill, otherwise it will be very tough and chewy due to low fat content. Let sit for 2-3 minutes and slice in thin strips.

Salad:

Fresh mixed greens (enough for four people)
8oz. cherry or grape tomatoes, halved
1/2 medium red or white onion, sliced
2 tbsp. fresh cilantro leaves
Freshly ground black pepper

In a large salad bowl, lightly toss the mixed greens with about half of the vinaigrette. Add the tomatoes, onion, and cilantro. Sprinkle a little black pepper on the salad for flavor. Lay the warm slices of steak on top of the greens and serve.