Meal 11: Flank Steak with Scallion Butter & Charred Cauliflower with Parmesan

February 26, 2018

At Carrington Medical Spa we are advocates of creating a healthy lifestyle through healthy eating habits. If you would like more information on how we can help you please give us a call at (205) 508-5723!

This week on the menu we have Flank Steak with Scallion Butter & Charred Cauliflower with Parmesan. The staff at Carrington Medical Spa hopes that you enjoy this low-carb dinner!

Flank Steak with Scallion Butter

2 ( ¾ pound) flank steaks

¾ tsp salt

¾ tsp pepper

1 Tbsp olive oil

2 Tbsp minced garlic

1 Tbsp red wine vinegar

2 tsp fresh lemon juice

3 Tbsp butter

2 green onions, chopped


Charred Cauliflower with Parmesan

2 (12 ounce) pkg cauliflower florets, halved

2 Tbsp olive oil

¾ tsp pepper

½ kosher salt

½ cup freshly shredded Parmesan cheese


Flank Steak with Scallion Butter: Sprinkle steaks with salt and pepper. Cook, in 2 batches, in ½ Tbsp hot oil per batch in a cast-iron or nonstick skillet over medium-high heat, 4 minutes per side or to desired doneness. Remove from skillet. Cook garlic, vinegar, and lemon juice in skillet 2 to 3 minutes or until garlic is tender. Stir in butter and green onions; cook1 to 2 minutes or until butter is melted. Slice steaks across the grain; spoon butter sauce over steaks.

Charred Cauliflower with Parmesan: Preheat oven to 475°F. Toss together cauliflower, oil, pepper, and salt on a large rimmed baking sheet. Bake 12 minutes or until browned. Sprinkle with cheese; toss. Bake 2 minutes longer or until cheese is melted and lightly browned.


Makes 6 servings


Per serving: 333 calories, 20 g fat, 8 g saturated fat, 30 g protein, 7 g carbohydrate, 2 g dietary fiber, 707 mg sodium