Ingredients
* 1 1â2 pounds flank steak, 1 inch thick
* 2 tbsp fresh lemon juice
* 2 tsp grated lemon zest
* 1â2 tsp Dijon mustard
* 2 tbsp extra-virgin olive oil
* 5 ounces mesclun greens (6 cups)
* 4 plum tomatoes, cut into wedges
* 2 ounces reduced-fat feta cheese, crumbled (1â2 cup)
* 1 small red onion, thinly sliced and separated into rings
Directions
1.
1. Heat grill to high.
2.
2. Grill steak 4 minutes per side for medium-rare. Let rest 5 minutes; then slice thinly.
3.
3. Place lemon juice, lemon zest, mustard, and oil in a jar with a lid. Close tightly and shake vigorously to combine.
4.
4. Place greens in a large mixing bowl, add 2 tablespoons of the dressing, and toss to coat.
5.
5. Divide greens among 4 serving plates, top with steak, tomato wedges, onion, and feta.
