Citrus Pepper Flank Steak Salad

It’s low sodium week on Fabulous Food Finds! I just completed writing my 15th cookbook, a low sodium herb and spice cookbook. And this past week I was included in a round-up story by the Washingtonian Magazine about great salt substitutes. The CDC has come out with a report that Americans get far and away too much sodium causing high blood pressure and a whole host of health problems. But we already knew that too much salt was not good for us, but what do we do to make our taste buds sing?

After working for a year on the book, it really opened up my mind and tongue to new flavors that nary did I ever miss the salt in all 125 recipes. Even as a nutritionist, I will admit my weakness is not for sweets or carbs, it’s for the taste of salt. But taking on the cookbook project was just the challenge I needed to lose the salt shaker.

I’ve continued to develop recipes that are lower in sodium and might I say I’m having a grand time doing so. And with this new found curiosity, I’m discovering all kinds of wonderful spice manufacturers. In this week’s celebration of the low salt life, I’m highlighting two fabulous food finds. Today’s product comes from the great Spice Hunter company. I just love it when a spice company makes our lives in the kitchen not only more flavorful, but relieves us of extra effort.

The find is Spice Hunter’s Salt Free Citrus Pepper grinder. A spice and grinder all built into one for zesty flavor with  just a few cranks. And with this Citrus Flank Steak Salad, the salt shaker might just play second fiddle to the grinder more often.


1 medium onion, chopped
3 Tbsp fresh lemon juice
2 Tbsp olive oil
2 Tbsp minced parsley
2 garlic cloves, minced
1 tsp Spice Hunter Citrus Pepper Grind
1 tsp fresh grated lemon zest
1 pound flank steak, trimmed of excess fat

1 red pepper, cored, seeded and thinly sliced
½ medium red onion, thinly sliced
1 large carrot, peeled and thinly sliced on a diagonal
4 cups mixed greens


3 Tbsp olive oil
1 Tbsp fresh lemon juice
1 garlic clove, minced
1 tsp Dijon mustard
½ tsp honey
½ tsp The Spice Hunter Citrus Pepper Grind

1/4 cup toasted pumpkin seeds

1. Prepare the flank steak for marinating. Combine the marinade ingredients in a bowl. Cut 3 diagonal slashes in the surface of the flank steak a few inches apart with a sharp knife. This will prevent the flank steak from curling when it broils.

2. Add the flank steak to a shallow baking pan. Pour the marinade over the steak, turn to coat. Cover and refrigerate overnight.

3. The next day, preheat the oven broiler. Line a broiler pan with foil. Coat the foil with cooking spray. Remove the flank steak from the pan and add to the prepared pan. Broil the steak for about 6-7 minutes per side for medium rare, cook until desired doneness.

4. Meanwhile, combine the salad ingredients. Whisk together the dressing ingredients and drizzle one half of the dressing over the salad. Toss to coat with tongs. Add the salad to a flat platter.

5. Slice the flank steak on a diagonal against the grain into thin slices. Arrange the steak on top of the salad. Drizzle the remaining dressing on top of the steak. Garnish with pumpkin seeds.

All photographs and recipe testing by Olga Berman from Mango & Tomato.

This entry was posted on Monday, February 13th, 2012 at 6:00 am and is filed under Meat Dishes, Product Reviews, Recipes, Salad Dressing, Salads. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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