Crispy London Broil Bites Salad

Crispy London Broil Bites Salad

Crispy London Broil Bites Salad
A little protein, a little starch, and a lot of fresh vegetables are my idea of the perfectly balanced whole foods meal. Top it with a creamy homemade ranch dressing and this is a dinner salad sure to please everyone.
    Servings
    4people
    Cook Time
    25minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Servings
    4people
    Cook Time
    25minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 1/2tablespoon grape seed or coconut oil
    • 1pound London broil, cut into bite-sized pieces
    • 3/4pound small new potatoes
    • 8ounce frozen lima beans
    • 1/4cup mayo
    • 1/4cup plain Greek yogurt
    • 1/2cup buttermilk
    • 1/2teaspoon garlic powder
    • 1/2teaspoon dried parsley
    • 1/2teaspoon dry mustard
    • 1/2teaspoon sea salt
    • 1/4teaspoon ground black pepper
    • 1/2teaspoon dried minced onion
    • 1 large head of red or green leaf lettuce, rinsed, dried, and torn into bite size pieces
    • 1 cucumber peeled and diced
    • 1 avocado, peeled and pit removed, diced
    • 1cup grape tomatoes, halved
    Instructions
    1. Heat oil over medium high heat in a large skillet. Brown the beef in oil for about 5 minutes until side facing down is crispy. Stir to slightly cook other side for 30 seconds for medium-rare or until desired doneness. Remove from heat and set aside.
    2. Poke each potato a few times with a fork. Place in the microwave and cook for about 5-6 minute until cooked (they will easily give when pierced with a fork). Remove and let cool slightly before cutting each potato in half. Set aside.
    3. Place the lima beans in a microwaveable bowl big enough to cover the lima beans with water. Cook on full power for 2 minutes until lima beans are soft and tender. Carefully remove from the microwave, drain and combine with steak bites.
    4. To make the ranch dressing: place the mayo and the following 8 ingredients (through dried minced onions) in a food processor, blend until all ingredients are combined. Set aside.
    5. Divide the lettuce evenly amongst each dinner plate. Top with tomatoes, cucumbers, avocado and potatoes. Divide the beef and lima bean mixture evenly on top of lettuce and vegetables. Serve ranch dressing on the table and let each diner drizzle accordingly.
    Recipe Notes

    *I make it with a tablespoon of fresh parsley.

    Make this vegetarian by eliminating the beef and adding 16 ounces of lima beans, a great source of fiber and protein.

    If you are not watching your carbs, a fresh loaf of bread and pats of butter are a good accompaniment.

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