Spicy Cilantro Lime Steak Salad Enhancer (5 servings @ 190 cal/ea)

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Spicy Cilantro Lime Flank Steak Salad Topper
5 servings @ 190 cal/ea {270 w Avocado} — marinate 4 hrs cook 30 min
**give yourself time to marinate**

1 lb LEAN flank steak
1 serrano chile
salt
1 cup chopped fresh cilantro
3 limes
4 garlic cloves
2 green onions
3 tbsp water

Squeeze the lime juice into a blender or food processor.

Add and blend/food process cilantro, garlic, onions, chile water and salt. (De-seed your chile if you can’t take the heat!)

Pour marinade into a gallon ziplock bag, add the steak, and let chill in the fridge for 4 hours.
Take out of fridge about half an hour before you cook the steak.

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Pour leftover marinade into your intended freezing vesicles in equal parts (for a phenomenal salad dressing)

Grill or cook to your liking (which should be medium rare if you have a soul). Medium heat, 4 minutes per side.

Let steak rest for about 5 minutes before you even THINK about cutting it (if you don’t know why – ask the competitors who lose on Food Network’s “Chopped”)

Cut into four even sections (that will fit in your freezer vesicles). I don’t suggest slicing your steak until after you heat it up for lunch – it will become less dry this way. However if you plan on having it cold over your salad – which is just as delectable – slice away!

BUT WAIT! Don’t forget your fresh baby spinach salad and ¼ sliced avocado the day you bring this bad boy to work!

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