Flank Steak Spinach Salad |
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Prep Time: 30 Minutes Cook Time: 16 Minutes |
Ready In: 46 Minutes Servings: 16 |
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Moist marinated steak, wild rice, almods and veggies blend together nicely in this colorful main dish salad. years ago, a friend gave me the idea for this recipe and with some tweaking, it's become a favorite of ours. -Freddie Johnson, San Antonio, Texas The prep & cooking times do not account for marinating overnight. Ingredients:
4 (1 lb) beef flank steaks |
1 (16 ounce) bottle italian salad dressing, divided |
1 1/4 cups uncooked wild rice |
2 (6 ounce) packages fresh baby spinach |
1/2 lb fresh mushrooms, sliced |
1 large red onion, sliced |
1 pint grape tomatoes, halved |
1 (2 1/2 ounce) package slivered almonds, toasted |
Directions:
1. Place staeks in gallon sized resealable plastic bag; add 3/4 cup salad dressing. Seal bag and turn to coat. Refrigerate overnight. Prepare the rice according to package directions. In a bowl, combine the rice with 1/2 cup salad dressing. Cover and refrigerate overnight.
2. Drain and discard marinate from steaks. Grill steaks, uncovered over medium heat for 6-8 minutes on each side, or until meat reaches desired doneness.
3. Let stand 10 minutes. Thinkly slice against the grain; cool to room temperature.
4. To serve, arrange spinach on a large platter. top with the rice, mushrooms, onion, tomatoes, and steak. Sprinkle with almonds; drizzle with remaining salad dressing.
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