Flank Steak Salad
Quick plateLunch15 min
Purine in this plate
134 mgper plate
Calculated from the amounts below, using each food's value per 100 g. One plate = the amounts listed. This is a plain sum of database values — not a statement about whether the plate fits your diet. See the full disclaimer.
What’s on the plate
| Ingredient | Amount | Purine |
|---|---|---|
| Beef flank steak, boneless, choice, raw | 130 g | 128 mg |
| Lettuce | 60 g | 2.8 mg |
| Tomatoes, cherry type, raw | 80 g | 2.5 mg |
Each row = the food’s purine value per 100 g × the grams above ÷ 100, rounded to one decimal. The plate total is the sum of the rows. Missing values stay missing — they are never treated as zero (the one exception is a source record marked “below detection limit”).
How to assemble it
- Sear the steak for three minutes a side and rest it.
- Toss the lettuce and tomatoes with oil and vinegar.
- Slice the steak thinly and lay it over the salad.
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