Dig into a succulent steak salad that showcases baby spinach, beans and bell peppers and is designed to support your health goals. When properly trimmed and grilled, flank steak is one of the leanest cuts of beef and an excellent source of protein, making it a powerful foundation for a heart-healthy and GLP-1 friendly meal. The easy-to-make balsamic dressing and fiber-rich ingredients like black beans and black-eyed peas also make this a fantastic choice for supporting steady blood sugar.
See more of our GLP-1 recipes.
This recipe is a smart choice for a low-cholesterol and GLP-1 aligned diet because it leverages the high satiety of lean protein and the blood-sugar-stabilizing power of high-fiber whole foods. By using a light, oil-and-vinegar-based dressing, the recipe focuses on nutrient density, creating a complete and balanced cardiovascular-friendly meal.
Focus on the protein source and dressing. Trim all visible fat from the flank steak before grilling, and stick to light vinaigrettes or citrus-based dressings rather than creamy options, which tend to be high in saturated fat.
Yes, flank steak is categorized as one of the leanest beef options available, alongside sirloin tip side steak and tenderloin. It’s a great way to enjoy red meat while keeping saturated fat and cholesterol intake low.
You can, but store the components separately. Cook and slice the steak, let it cool completely, and store it in an airtight container for 3 to 4 days. Store the dressing and greens separately, combining them only right before serving to prevent the salad from getting soggy.
You can substitute flank steak with other lean cuts like flat iron steak or sirloin tip without compromising the recipe's heart-healthy profile. Ensure any cut used is properly trimmed of fat before grilling.
Yes, you can vary this dish by using this heart-healthy chimichurri sauce from our chicken recipe as a salad dressing.
Beef lovers will delight in these easy meal options. Try any of these recipes for a delicious dish that satisfies your meat cravings while keeping your health goals on track.
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Recipe yields 10 servings
Lightly tenderize steak with a mallet. Dust with cracked peppercorns. Press peppercorns into steak with the palm of hand.
Lightly coat a grill rack with nonstick cooking spray. Preheat grill to high.
Grill steak for 10 to 15 minutes for medium rare, or until desired doneness, turning halfway through cooking time. Remove steak from grill and let rest for 5 minutes. Cut diagonally across the grain into thin slices.
Make dressing: In a small bowl, whisk together olive oil, vinegar, garlic, lime juice, honey, salt and black pepper.
In a large bowl, combine bell pepper, black beans, black-eyed peas, onion and spinach. Toss with the dressing to combine. Transfer salad to a platter and top with sliced steak.
If you don't have access to an outdoor grill, you can achieve excellent results with high-heat indoor cooking.
No matter which method you choose, always allow the steak to rest for 5 minutes after cooking, and be sure to cut diagonally across the grain into thin slices to ensure maximum tenderness.
Once assembled, this salad is best served immediately, but it is excellent for make-ahead planning when you store the components separately:
Substitute flank steak with other lean cuts like flat iron steak, sirloin tip, or even lean chicken or fish for a different flavor profile.
Swap the black beans and black-eyed peas for other high-fiber legumes like kidney beans, lentils, or cannellini beans. Ensure you use low-sodium or no-salt-added canned varieties, or rinse thoroughly before use.
Use mixed greens, romaine lettuce, or kale in place of baby spinach or arugula.