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  • ¼ tsp Black Pepper
  • ¼ cup Cider Vinegar
  • 1 cup Cucumber Sliced
  • 2 tsp Extra Virgin Olive Oil
  • 1 lbs Flank Steak
  • 1 tbsp Oregano Minced
  • 2 medium Garlic Cloves Minced
  • 8 oz Raw Shrimp
  • 8 cup Romaine Lettuce Chopped
  • ¼ tsp Salt (optional)*
  • 1 cup Diced Tomatoes
  • 1
  • 3
  • 0
    Healthy Fat
  • 3


  1. Pre-heat 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. Whisk together the vinegar, garlic, oregano, and oil to make the dressing.
  7. For one portion, place 2 cups of lettuce, ¼ cup of cucumbers, and ¼ cup of tomatoes in a bowl. Top with 4 ounces of sliced steak and 2 ounces of shrimp. Drizzle 1 tablespoon of the dressing over the salad.

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