Make Flank Steak and Salad with Green Goddess Sauce in 20 Minutes

Serves 4 (serving size: about 3 oz. steak, 1 ½ cups vegetables, and ¼ cup dressing)

Time to add creamy green goddess dressing to your regular prep list. Whir up a double (or triple) batch and keep it on hand for this ultra-speedy steak salad dinner, and serve the extra as a veggie dip for after-school snacking. We love the fresh combo of dill, scallions, and parsley, but basil would taste great, too. Easter egg radishes are a colorful springtime find, but use whatever crunchy veg you have on hand or what looks best at the market. Time to add creamy green goddess dressing to your regular prep list. Whir up a double (or triple) batch and keep it on hand for this ultra-speedy steak salad dinner, and serve the extra as a veggie dip for after-school snacking. We love the fresh combo of dill, scallions, and parsley, but basil would taste great, too. Easter egg radishes are a colorful springtime find, but use whatever crunchy veg you have on hand or what looks best at the market.

You can easily turn this into a portable dinner, as well. Chop the steak, toss with veggies and sauce, and roll it all up into a whole-grain wrap or stuff into pitas for a handheld meal on the go.

½ cup canola mayonnaise

⅓ cup thinly sliced scallions

⅓ cup chopped fresh dill

¼ cup plain whole-milk yogurt (not Greek-style)

½ cup fresh flat-leaf parsley leaves, divided

2 tablespoons fresh lemon juice

1 tablespoon water

½ teaspoon anchovy paste

5/8 teaspoon kosher salt, divided

1 garlic clove

1 tablespoon canola oil

½ teaspoon black pepper

1 pound flank steak, trimmed

4 cups chopped romaine lettuce (from 1 romaine heart)

1 cup thinly sliced English cucumber (about 5 ½ oz.)

¾ cup radishes, cut into wedges (about 3 oz.)

Nutritional Information

Calories 300 Fat 18g Satfat 3g Unsatfat 13g Protein 27g Carbohydrate 6g Fiber 2g Sugars 3g Added sugars 0g Sodium 645mg Calcium 9% DV Potassium 19% DV

Directions at cookinglight.com

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