Recipe courtesy of Rachael Ray
Episode: Low Carb Lunch
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Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Heat a grill pan or outdoor grill to high heat. 

Mix garlic, steak seasoning, hot sauce, Worcestershire sauce and vinegar. Whisk in the extra-virgin olive oil. Divide the mixture between 2 shallow dishes. Add the flank steak to one and the thin chicken cutlets to the other. Toss to coat all of the meats thoroughly and marinate for 5 minutes. 

While the flank steak and chicken are marinating, cut the avocados in half lengthwise cutting around the pit. Separate the halves then, using a spoon, scoop out the pit, then use the spoon to scoop the avocado from its skin. Chop the avocado flesh into bite size pieces add to a mixing bowl. Add the tomatoes, watercress and crisp chopped bacon. Dress the salad with the juice of 1 lemon and a generous drizzle of extra-virgin olive oil, salt and pepper. 

Grill flank steak 6 to 7 minutes on each side. Grill the thin cut chicken cutlets 3 to 4 minutes on each side. Remove both meats from the grill to a cutting board to rest for about 5 minutes. Thinly slice the flank steak on an angle, cutting the meat against the grain. Cut the chicken into thin strips. Add both meats to a platter or dinner plates. Top the meats with a mound of the salad. To make the dressing, combine in a small bowl the lemon zest and juice, Dijon mustard, salt, pepper, crumbled blue cheese, whisk in 3 tablespoons EVOO. Pour the dressing over the salad. Eat and enjoy the lack of lettuce getting in your way!

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