Hot Bod Zone

Herb and Chili Steak with Fruit and Veggie Salad

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Herb and Chili Steak with Fruit and Veggie Salad

Herb and Chili Steak with Fruit and Veggie Salad – Spicy arugula and juicy watermelon salad add a great taste of fresh to this steak and whole-grain dinner.

This small serving of beef gives you 165% of your vitamin B12 daily needs. To compare, if you were to use beef or chicken in this recipe, you would get only 25% of your vitamin B12 needs with no significant savings of calories or fat. For Your Information – this is the nutrition information looks like for the recipe if using skinless chicken breasts (per serving) 608 calories, fat 28 g (4.3 g of which is saturated), sodium 812 mg, carbohydrate 48.1 g, fiber 6 g, sugars 14.6 g, Protein 42.7 g. %DV: zinc 31%, iron 30%, vitamin B12 25%

Try this delish recipe for a dynamite Steak with Fruit and Veggie Salad and leave a comment below or on our website.

Chili Steak with Fruit and Veggie Salad

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Herb and Chili Steak with Fruit and Veggie Salad

Spicy arugula and juicy watermelon salad add a great taste of fresh to this steak and whole-grain dinner.
Course Dinner, Lunch, Main Course
Cuisine American
Keyword Cucumber, Melon, steak
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 People
Calories 503kcal
Author Hot Bod Zone Recipes
Cost $20

Equipment

  • Grill

Ingredients

Herb and Chili Steak with Fruit and Veggie Salad

  • 1/2 Bunch Fresh Cilantro
  • 1/4 Cup Mint Finely Chopped
  • 2 Tbs Lime Juice
  • 2 Tbs Chili Garlic Sauce
  • 2 Tsp Honey
  • 1 Tsp Salt Kosher
  • 1 Large Zip Lock Bag
  • 2 Pounds Beef Steak Flank
  • 1/2 Cucumber Seedless
  • 1 Pound Cantelope Chunks
  • 1 Can Olive Oil Spray

Instructions

Herb and Chili Steak with Fruit and Veggie Salad

  • Chop cilantro (1/2 cup) mint and squeeze limes for juice (2 tablespoons). Combine in bowl: cilantro, mint, lime juice, chili-garlic sauce, honey, and salt. Pour one-half marinade into a zip-top bag, then add steak and knead to coat (wash hands). Let steak stand 30 minutes (or overnight) to marinate.
  • Preheat grill. Cut cucumber in half lengthwise, then slice thinly into half-moons slice cantaloupe thinly. Place in a medium bowl: cucumber, melon, and remaining-half marinade toss to coat. Chill melon salad until ready to serve.
  • Coat steak with spray (discard marinade) | grill 6–7 minutes on each side or until grill-marked and 125°F (for a medium-rare warm red center), 130°F (for a medium warm pink center), or up to 170°F (for well done). Transfer to cutting board let stand 3 minutes before slicing (thinly, against the grain). The temperature will rise 5–10°F during this time. Serve with melon salad.

Notes

The doneness temperatures for medium-rare and medium stated above are traditional temperatures used for cooking steak but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.
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Nutrition

Calories: 503kcal | Carbohydrates: 7g | Protein: 46g | Fat: 32g | Saturated Fat: 14g | Cholesterol: 138mg | Sodium: 1119mg | Potassium: 675mg | Fiber: 1g | Sugar: 5g | Vitamin A: 248IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 4mg

This recipe adapted from Publix

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