Flat Belly Cuban Steak Wavocado Salad Recipe 455 Recipes

AVOCADO SALAD CUBAN STYLE

Steps:

• 1. Blanch the bell pepper by putting in a small bowl and microwaving on high for about 40 seconds. Let cool.
• 2. For the dressing, whisk together the olive oil, lime juice, Sazón Goya Complete and the cooled red bell pepper.
• 3. Arrange red onions and tomatoes on a plate, top with sliced avocados.
• 4. Salt the avocados.
• 5. Pour dressing over everything.
• 6. Top with fresh cilantro.

STEAK AND AVOCADO SALAD RECIPE BY TASTY

Steps:

• Salt and pepper the steak on both sides, being sure to rub in the seasoning.
• Heat the oil in a pan over high heat until slightly smoking.
• Sear the steak for about 2 minutes per side.
• Rest the steak on a cutting board for 10 minutes.
• Slice the steak.
• In a large bowl, combine the lettuce, eggs, avocados, cherry tomatoes, steak, and dressing.
• Toss the salad until evenly coated and serve.
• Enjoy!

CUBAN FLANK STEAK WITH AVOCADO AND TOMATO SALAD RECIPE - (4.5/5)

Steps:

• Place all of the Mojo Sauce ingredients in a small food processor, or blender. I have a "Bullet" which I love and is perfect for making the mojo sauce. Place the flank steak in a zip lock bag or shallow dish. Add the sauce; l let marinate in refrigerator for 2 hour to overnight. Remove the flank steak from the marinade; place remaining marinade in saucepan. Let steak stand at room temperature for 30 minutes. Grill the flank steak to your desired doneness. As you can see from the picture, we like ours on the rare side. Let the cooked steak stand for 10 minutes before thinly slicing across the grain. Bring the marinade in the saucepan to a boil. Let it cook for several minutes; it will begin to thicken. Place the avocado, tomato and onion into a bowl. Add the heated mojo sauce to the salad. Serve on the side of the steak, or on top. Your preference.

VIETNAMESE BEEF SALAD (FLAT BELLY DIET RECIPE)

Steps:

• COMBINE soy sauce, lime juice, water, sugar, garlic, and chile paste in medium bowl. Whisk to blend. Pour 3 tablespoons into a resealable plastic bag. Cover and refrigerate the remaining dressing. Add steak to bag, seal, and turn to coat. Chill 30 minutes to marinate.
• HEAT grill or broiler to medium-high heat. Grill steak 8 to 10 minutes, turning once, or until medium-rare. Let rest 5 minutes and slice thinly at an angle, across the grain.
• PLACE greens, basil, and cilantro in large bowl and toss. Evenly divide mixture among 4 plates. Sprinkle on onion, cucumbers, and carrots. Top with sliced steak, drizzle salad with reserved dressing, and sprinkle with peanuts.
• Nutritional Info Per Serving.
• 323 cal, 22 g pro, 30 g carb, 8 g fiber, 14.5 g fat, 3 g sat fat, 21 mg chol, 654 mg sodium.
• Make It a Flat Belly Diet Meal!
• Serve with 1 cup of seedless grapes for an additional 60 calories.

FLAT BELLY - CUBAN STEAK W/AVOCADO SALAD RECIPE - (4.5/5)

Steps:

• 1.) To prepare the mojo sauce: Whisk the oil, lime juice, orange juice, garlic, water, cumin, oregano, cilantro, salt, and pepper in a large bowl until combined. reserve 1/4 cup of the mixture in a small bowl. Place the beef in the marinade, cover, and refrigerate for at least 2 hours or overnight. 2.) Preheat a barbecue grill to med-hot. Meanwhile, remove the steak from the marinade (discard the used marinade)and allow the steak to stand at room temperature for 30 minutes. 3.) Grill the steak over direct heat, turning 2 or 3 times, for 8 minutes or until an instant-read thermometer inserted in the center registers 145 degree F for medium-rare/160 degree f for medium/165 degree F for well-done. Remove from the grill and let stand for 10 minutes before slicing. 4.) To prepare the salad: Combine the avocado, onion, and reserved marinade in a medium bowl. Toss to coat.