Serves: 6
Total Calories: 407
1. Preheat broiler. Place flank steak on broiler tray and sprinkle with salt and pepper. Broil for about 5 minutes per side. Cool. Halve steak lengthwise. Slice across the grain of the meat into thin strips.
2. Cut red peppers into thin strips. Halve strips crosswise.
3. Blend oil, vinegars, garlic and dry mustard in a large bowl until well-mixed. Add steak strips, red pepper strips, watercress and onion toss to combine. Season with salt and pepper. Chill for at least two hours or up to eight hours. Mix in tomatoes and serve.
This Steak and Roasted Pepper Salad recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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