Ingredients: 

▪ 1 lb. flank steak

▪ 8 oz. large, raw shrimp, peeled and deveined

▪ 1/4 tsp salt

▪ 1/4 tsp ground black pepper

▪ 2 garlic cloves, minced

▪ 1 tbsp minced fresh oregano ( or 1 tsp dried )

▪ 1/4 cup cider vinegar

▪ 2 tsp extra virgin olive oil

▪ 8 cups chopped romaine lettuce

▪ 1 cup fresh diced tomatoes

▪ 1 cup sliced cucumbers

Directions:

1. Pre-heat the grill or grill pan over medium-high heat.

2. Season steak with salt and pepper, and grill until steak is cooked as desired (note: for medium-rare, cook the beef to an internal temperature of 125°F; for medium to 135°; for medium-well to 145°F; for well-done to 160°F).

3. Remove, allow to rest for about 5 minutes, and slice into cubes or strips.

4. Meanwhile, season shrimp with salt and pepper.

5. Spray with nonstick spray and grill for about 2 to 3 minutes per side.

6. To make the dressing, whisk together the vinegar, garlic, oregano, and oil.

7. For one portion, place 2 cups of lettuce, ¼ cup of cucumbers, and ¼ of cup tomatoes in a bowl. Top with 4 ounces sliced steak and 2 ounces of shrimp. Drizzle 1 tablespoon of the dressing over the salad.

Yield: 4 servings

Per Serving: 1 lean, 3 green, 3 condiments

Nutrition Facts per serving: 270 calories, 36g protein, 6g carbohydrate, 11g fat