Grilled Flank Steak Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This is one of our favorite recipes, writes Mitzi Sentiff of Annapolis, Maryland. The marinade gives the meat such a wonderful flavor. TIP: All you need to complete this meal is some good bread, Mitzi notes. Ingredients:
1/4 cup olive oil |
1/3 cup balsamic vinegar |
1 tablespoon brown sugar |
1 tablespoon dijon mustard |
1/2 teaspoon minced garlic |
1/2 teaspoon pepper |
1 beef flank steak (3/4 pound) |
1 package (5 ounces) spring mix salad greens |
1 plum tomato, cut into wedges |
1/4 cup sliced radishes |
1/4 cup chopped celery |
2 green onions, cut into 1-inch strips |
Directions:
1. In a small bowl, whisk the first six ingredients. Pour 1/3 cup into a large resealable plastic bag; add steak. Seal bag and turn to coat; refrigerate for 3 hours. Cover and refrigerate remaining marinade for dressing.
2. Drain and discard marinade from steak. Grill, covered, over indirect medium heat for 11-12 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Cut across the grain into thin slices.
3. In a large serving bowl, combine the greens, tomato, radishes, celery, onions and beef. Drizzle with reserved marinade; toss to coat. Yield: 4 servings.
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