Preheat oven to 400 degrees. Prepare Green Goddess Dressing: Combine yogurt, lightly packed fresh herbs, green onions, garlic, salt, and black pepper in a food processor. Cover and process until smooth. Cover and refrigerate until ready to serve.
Enjoy a steak salad while hitting your macros. It even comes with a recipe for making your own green goddess dressing.
Macros: 310 calories, 26% fat, 31% protein, and 46% carbs.
Servings and Ingredients
|Green Goddess Dressing|
|½ c.||Hy-Vee plain Greek yogurt|
|¼ c.||fresh herbs, such as: Italian parsley, dill, and/or basil, lightly packed|
|2 tbsp.||green onions, sliced|
|¼ tsp.||Hy-Vee salt|
|Hy-Vee ground black pepper, to taste|
|3 oz.||Hy-Vee Bakery garlic sourdough bread, cut into cubes|
|1||(8-oz.) frozen shelled edamame|
|⅓ c.||dry white quinoa|
|4 oz.||flank steak, trimmed|
|⅛ tsp.||kosher salt|
|⅛ tsp.||Hy-Vee ground black pepper|
|⅛ tsp.||chipotle chili powder|
|1 tsp.||Hy-Vee Gustare Vita olive oil|
|1||(5-oz.) container organic half and half baby spinach and spring mix|
|3 c.||Brussels sprouts, shredded|
Things To Grab
- Blender or food processor
- Large sheet pan
- Small bowl
- Cast iron skillet
- Meat thermometer
Cook edamame and quinoa according to package directions; set aside. Pat steak dry. Combine salt, pepper, and chipotle powder. Rub all over steak. Heat oil in cast iron skillet over medium-high heat. Cook steak 10 to 12 minutes or until medium-rare (130 degrees) turning halfway through. Transfer to a cutting board and let rest 5 minutes. Cut steak diagonally across the grain into thin slices.
To serve, toss together greens, Brussels sprouts, edamame, and quinoa; divide among serving plates. Add steak, croutons, and Green Goddess Dressing.
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 20mg
- Sodium: 290mg
- Total Carbohydrates: 36g
- Protein: 24g
Hy-Vee Seasons January 2021