Steak And Black-Eyed Pea Salad

• 1 (12-ounce) lean flank steak
• 1 tablespoon spicy brown mustard
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• Cooking spray
• 5 cups torn romaine lettuce
• 1 cup cherry tomatoes, halved
• 1 cup (1/4-inch-thick) sliced cucumber
• 1/2 cup sliced onion, separated into rings
• 1 (15.8-ounce) can black-eyed peas, rinsed and drained
• 3/4 cup fat-free Italian dressing

1. Preheat broiler. Trim fat from steak. Combine mustard, garlic powder, and pepper; spread over both sides of steak. Place steak on a broiler pan coated with cooking spray; cook 5 minutes on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices.
2. Combine steak, lettuce, and next 4 ingredients (lettuce through peas) in a bowl. Drizzle dressing over salad, and toss well.
3. Note: Substitute 1 (16-ounce) can cannellini beans for black-eyed peas, if desired.

lean flank, brown mustard, garlic, pepper, cooking spray, torn romaine lettuce, cherry tomatoes, cucumber, onion, blackeyed peas, italian dressing

Taken from www.myrecipes.com/recipe/steak-black-eyed-pea-salad (may not work)