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Tarragon & Shallot Flank Steak Salad

My H-E-B Health and Wellness


Quick and easy

Quick and easy

Quick and easy

Prep Time:

1 hour

Cook Time:

15 minutes


1  lb.   flank steak

?   cup   Green Valley Ranch Tarragon Shallot Vinaigrette & Marinade, divided

4  cups   Central Market Organics Power Greens

1  cup  Cherry Tomatoes

1  1  Hass Avocado

?   cup   crumbled feta

?   cup   pecans


Place flank steak and half the vinaigrette in a large zip-top bag, seal, and turn to coat. Chill 30 minutes to 1 hour.

Preheat grill to High.

Drain marinade and grill steak 5 to 6 minutes per side. Remove from grill and set aside 10 to 15 minutes to allow meat to rest prior to slicing.

Combine power greens, tomatoes, avocado, feta and pecans in a large bowl. Top with remaining vinaigrette, toss and portion into 4 large bowls.

Slice steak against the grain and divide evenly among the salads.
Nutritional Information
Serving size: 4, Serving size: 246g, Calories: 280, Total Fat: 15g, Saturated Fat: 4g, Sodium: 190mg, Carbohydrates: 8g, Dietary Fiber: 4g, Protein: 28g
My H-E-B Health and Wellness

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