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The nutrition focus for this summer is to “Eat Right for our Body Type” (See May’s Blog for more details). Summer is a great time to be outdoors and enjoy time with our friends, making a perfect excuse to pull out the BBQ!

I will be posting the most healthy and tasty BBQ recipes for meat rubs, marinades, steak, chicken fish, grilled veggies, and salads. Please feel free to e-mail any recipes you would like to share to lauren@laurenkern.com

Now let’s get to training, sunbathing, and getting in swim-wear shape!

RECIPE: Flank Steak Salad with Vinaigrette

Serves: 2
Prep Time: 20 Minutes
Grill Time:20 Minutes

MEAT

Ingredients

• 8-10 oz beef flank steak
• 8-10 oz sugar snap pea pods, ends trimmed
• 6-10 cups packaged spinach or arugula lettuce

CILANTRO VINAIGRETTE

Ingredients

Using a seal-top jar or small glass tupperware container, combine:

• 1/4 cup olive oil
• 1/3 cup cider vinegar
• 1 tbs snipped fresh cilantro, stems removed
• 1-2 tsp sugar (I use 2-3 tsp Truvia, all natural 0 calorie sweetener)
• 1 tsp coarse grain brown mustard
• 1/4 tsp salt
• 1/8 tsp ground black pepper
• SHAKE WELL BEFORE SERVING

• This dressing can be stored in the refrigerator for up to one week

GREEN PEPPER SALSA

Ingredients

• In a medium bowl, combine:
• 1 medium green sweet pepper, seeded and finely chopped
• 1/4 cup peeled jicama, finely chopped
• 2 tbs red onion, finely chopped
• 1 tbs fresh cilantro, finely chopped
• 1 & 1/2 tsp red wine vinegar
• 1/2 of a serrano chile pepper, seeded and chopped
• 1/8 tsp salt

Method

• Prepare cilantro vinaigrette and green pepper salsa. Pour vinaigrette over salsa. Combine by tossing lightly. Cover and chill.
• Trim meat by removing fat.

For charcoal grill:

place meat directly onto grilling rack over medium heat and grill, uncovered, for:

Medium doneness: 15-17 minutes (160 degrees F), turning once half-way through

Medium rare-to-fully cooked doneness: Add or subtract 3-5 minutes (160 degrees F), turning once half-way through

For a gas grill:

preheat grill and then reduce temperature to medium

place meat directly onto grilling rack over medium heat and grill, uncovered, for:

Medium doneness: 15-17 minutes (160 degrees F), turning once half-way through

Medium rare-to-fully cooked doneness: Add or subtract 3-5 minutes (160 degrees F), turning once half-way through

• 1) Allow meat to rest for 10 minutes
• Slice meat thinly, transfer to a medium-sized bow, cover and chill
• 2) In a large saucepan, bring 1-3 inches of water to a boil. Steam peapods, uncovered,  for 1-2 minutes in a caulander lifted above the waterline
• Drain and rinse peapods using cold water
• 3) In an extra-large bowl, combine salad greens and peapods
• 4) Pour 1/2 of the salsa mixture over the meat and toss lightly to coat
• 5) Pour the remaining salsa mixture over greens and toss lightly to coat
• 6) To serve, divide the greens mixture upon 2 plates, arrange meat on top of greens
• Enjoy!