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Steak with Scallion Vinaigrette

Home from work and need a satisfying main dish for a gluten-free household? Grill up some juicy flank steak, which takes mere minutes to cook, and serve with a simple yet flavorful vinaigrette of scallion, garlic, lemon and olive oil.

Serves 8
Ready in 20 mins
Prep time 10 mins
Cooking time 10 mins
133 calories per serving


> 1 lb flank steak
> 3 tbsp olive oil, divided
> 4 large scallions, sliced, divided
> Ground black pepper, to taste
> 3 cloves garlic, minced
> 2 tbsp fresh lemon juice
> 1 tbsp rice wine vinegar


Place steak in a large dish. Rub 1 tablespoon of the oil over both sides of the steak. Top with half of the scallions plus garlic. Cover and refrigerate at least 1 hour.
Coat grill rack with nonstick cooking spray. Preheat grill to medium-high (350°F to 400°F). Remove steak from baking dish, scraping off scallions and garlic; discard scallions and garlic. Season both sides of steak with pepper to taste. Grill steak, covered, 5 to 7 minutes per side (145°F) or to desired doneness. Transfer to a cutting board; let stand 10 minutes.
Meanwhile, for the vinaigrette, in a small bowl combine lemon juice, vinegar, remaining 2 tablespoons oil and remaining scallions; set aside.
Cut steak across the grain into thin slices and place on a platter. Drizzle vinaigrette over steak, and serve.


Serving Suggestion: Serve with a side salad and pasta salad.


If preparing for a gluten-free diet, make sure all ingredients are labeled gluten-free

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