Warm Beef Salad

Smoky grilled beef, crisp greens, and a zesty lemon dressing make up this satisfying salad. Purchasing washed, packaged salad greens will help keep the prep time quick. (Phase 1)

• 1 1/2 pounds flank steak, 1" thick
• 2 tablespoons fresh lemon juice
• 2 teaspoons grated lemon zest
• 1/2 teaspoon Dijon mustard
• 2 tablespoons extra-virgin olive oil
• 5 ounces mesclun greens (6 cups)
• 4 plum tomatoes, cut into wedges
• 1 small red onion, thinly sliced and separated into rings
• 2 ounces reduced-fat feta cheese, crumbled (1/2 cup)

1. Heat grill to high. Grill steak 4 minutes per side for medium-rare. Let rest 5 minutes; slice thin.
2. Place lemon juice, lemon zest, mustard, and oil in a jar with a lid. Close tightly and shake vigorously to combine. Place greens in a large mixing bowl, add 2 tablespoons of the dressing, and toss to coat.
3. Divide greens among 4 serving plates, top with steak, tomato wedges, onion, and feta, and serve.

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