(All Bodybuilding Recipes are 300 calories or more)
Dressing and marinade:
Zest and juice of 3 limes
2 teaspoons olive oil
1/4 cup chopped cilantro
Pinch cracked black pepper
1 teaspoon soy sauce
2 cloves garlic, chopped
2 tablespoons balsamic vinegar
16 ounces flank steak, visible fat trimmed
1 cup whole-wheat Israeli style couscous
1 medium red onion, chopped, (about 1 cup)
16 cherry tomatoes, halved (about 1/2 pint)
1/2 large cucumber chopped (about 2 cups)
4 cups arugula
Pierce the steak several times with a fork.
Combine 1/4 cup lime juice, cilantro, olive oil, and black pepper in a small bowl.
Pour half the mixture into another small bowl. Add the lime zest, soy sauce, and garlic to one bowl to create the steak marinade, and add the balsamic to the the other to make the dressing.
Pour the marinade into a heavy-duty zip-top bag and add the steak. Remove any excess air and seal the bag, making sure the meat is thoroughly coated with the marinade. Refrigerate for 2 hours or up to overnight.
Cover the dressing and refrigerate until you’re ready to eat.
Prepare the couscous according to package directions.
Pour the dressing into a large mixing bowl, then add the onion, tomatoes, cucumber, and arugula and toss well. Add the prepared couscous to the bowl and stir to combine. Refrigerate until ready to serve. (Note: This can all be done ahead of time.)
Preheat the grill to 500 degrees Fahrenheit. Remove the meat from the refrigerator; allow to sit at room temperature for 10-15 minutes while the grill heats up.
Place the steak on the grill and cook for 7 minutes per side for medium.
Let the meat rest on a cutting board for 3 minutes so the juices can redistribute, then slice into thin strips against the grain.
Place two cups prepared salad onto each serving plate and top with 3 ounces cooked beef.
This meal contains 361.4 calories, 10g of fat, 41g of carbs, 3.8g of fiber and 26.3g of protein
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