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I don’t post many recipes here, that’s what my cooking blog is for, but recently saw this recipe on MFP and it was the perfect pre-race, pre long run meal. Great protein, carbs and very filling. This was a hit and can be a great lunch as well. It was easy to make and didn’t take too long. Eating healthy can be delicious and easy! 



1 pound (455 grams) baby Yukon Gold or red potatoes, halved-I thinly sliced them 
1 large garlic clove, minced

1 teaspoon ground cumin

2 teaspoons fresh chopped thyme

2 teaspoons fresh chopped rosemary

1/4 teaspoon salt

1/2 teaspoon ground black pepper

2 tablespoons red wine vinegar

2 tablespoons extra virgin olive oil

2 tablespoons water

1 pound (455 grams) lean flank steak, trimmed-we used sliced filet

6 cups (120 grams) packed mixed greens such as Romaine, baby arugula, baby kale or spinach-we used artsian mixed greens 

1 cup (150 grams) cherry tomatoes, halved


Place potatoes in a medium microwaveable bowl. Cover and microwave 5 minutes or until slightly tender. Cool to room temperature.–I skipped this step. Grilling the sliced potatoes for 3-7 mins was enough. 
Combine garlic, cumin, thyme, rosemary, salt and pepper in a small bowl. Stir in vinegar, olive oil and water. Place 3 tablespoons dressing in a large plastic zip top bag or glass baking dish; add steak and potatoes. Seal bag or cover bowl, and marinate in the refrigerator for 30 minutes-4 hours until ready to grill. Reserve remaining dressing for the salad.
Prepare a charcoal fire or preheat grill to high heat. Place grill on grill rack, and coat with cooking spray. Grill steak, 6 minutes on each side for medium, or until desired degree of doneness. Let rest 5-10 minutes before slicing. Grill potatoes 3 minutes on each side or until cooked through and tender.
Arrange greens, tomatoes and potatoes evenly on 4 serving plates. Drizzle evenly with remaining dressing. Cut steak diagonally across grain into thin slices and arrange over salad.

Nutrition Information

Serves: 4 | Serving Size: 4 ounces steak + 1 1/2 cup salad greens + 4 ounces potatoes + 1/4 cup cherry tomatoes

Per serving: Calories: 386; Total Fat: 15g; Saturated Fat: 5g; Monounsaturated Fat: 5g; Cholesterol: 56mg; Sodium: 285mg; Carbohydrate: 26g; Dietary Fiber: 4g; Sugar: 3g; Protein: 36g
Nutrition Bonus: Potassium: 583mg; Iron: 39%; Vitamin A: 75%; Vitamin C: 84%; Calcium: 14%
Energizing Tips (optional)
Serve with 1 whole-grain dinner roll to up calories, carbs and fiber. (Per serving: Calories: 486; Fat: 16g; Carbohydrate: 44g; Dietary Fiber: 7g; Sugar: 4g; Protein: 41g)