Note: This recipe is especially for kids on a gluten-free diet, who must avoid foods that contain gluten, a type of protein found in many foods.

This gluten-free dish is a great source of iron and protein. The longer you marinate the steak, the better it tastes.

Prep time: 45 minutes

What you need:

• 1-1/4 pound lean flank steak, fat trimmed
• 5 garlic cloves, minced
• 2 tablespoons ginger root, chopped
• 1/3 cup vinegar
• 2 tablespoons wheat-free soy sauce, light
• 1/2 cup onions, chopped and divided
• 3 cups watercress, cleaned and trimmed
• 1 medium carrot, grated
• 1/4 cup water
• red pepper flakes (optional)

What to do:

1. Place flank steak in a shallow glass dish.
2. Combine garlic, ginger, vinegar, soy sauce, red pepper (optional), and ¼ cup onions in a food processor. Blend until smooth.
3. Pour half the marinade over the steak. Turn steak to coat both sides. Cover and refrigerate for at least 30 minutes. Store the remaining marinade in the refrigerator.
4. Grill the steak on each side for 5 to 7 minutes for medium rare (145°F on a meat thermometer).
5. Place remaining marinade into a small saucepan and add ¼ cup water.
6. Simmer over low heat and cook for 3 to 4 minutes.
7. In a large bowl, toss watercress, remaining onions, and carrots with warm marinade.
8. Slice steak into thin strips and serve steak slices on salad.

Nutritional analysis (per serving):

• 219 calories
• 26g protein
• 10g fat
• 4g sat. fat
• 6g carbohydrate
• 1g fiber
• 67mg cholesterol
• 315mg sodium
• 46mg calcium
• 2.1mg iron

Serves: 5

Serving size: approximately 3.5 oz. steak and 1/5 of salad

Note: Nutritional analysis may vary depending on ingredient brands used.

Variations and suggestions:
If you don't have watercress, try fresh spinach. Serve with rice.