Nutrition Facts

Serving Size½
Total Fat19 g
Saturated Fat5.5 g
Sodium378 mg
Total Carbohydrate2.5 g
Dietary Fiber1 g
Protein24 g

Servings and Times


Ingredients and Preparation

Fresh thyme leaves (or 1 teaspoon dried)1 tablespoon
Fresh rosemary leaves1 tablespoon
Garlic, minced1 clove
Kosher salt½ teaspoon
Freshly ground pepper to taste
Olive oil2 teaspoons
Flank steak, trimmed½ pound
Bibb lettuce½ head
Radishes, cleaned and halved4
Balsamic vinaigrette4 teaspoons
  1. Directions
  2. Prepare outdoor grill or indoor grill pan.
  3. Grind thyme, rosemary, garlic, salt, and pepper using a mortar and pestle or mini food processor. Drizzle in olive oil and combine to make a paste.
  4. Rub paste over both sides of steak. Grill for 12-15 minutes, turning every 2-3 minutes, or until desired degree of doneness. Transfer to a cutting board and let rest under aluminum foil for 5 minutes and then slice into strips.
  5. Portion Bibb lettuce onto 2 plates. Top with radishes, steak, and vinaigrette.