Grilled Flank Steak Salad

By Adell Shneer and The Test Kitchen

27 people added this to their Recipe Box

Rate this recipe »

Grilled Flank Steak Salad
Photography by Edward Pond

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	252252 cal
pro	18 g18g pro
total fat	16 g16g total fat
sat. fat	4 g4g sat. fat
carb	9 g9g carb
fibre	1 g1g fibre
chol	32 mg32mg chol
sodium	169 mg169mg sodium
potassium	518 mg518mg potassium
% RDI:	-
calcium	66 calcium
iron	1616 iron
vit A	2323 vit A
vit C	9797 vit C
folate	3535 folate

More great recipes from this menu:

Although flank steak is tender enough to grill and eat right away, it's even better when you marinate it. A resealable plastic bag makes a useful transportable marinating container. Slicing across the grain and serving no more than medium-rare ensures maximum tenderness.

Ingredients

1 lb beef flank marinating steak 1 1lb lbbeef flank marinating steak
8 cups mixed greens 8 8cups cupsmixed greens.php">greens
3 cups Grilled Vegetables recipe , cut in chunks3 3cups cupsGrilled Vegetables recipe, cut in chunks
Marinade:
1/3 cup olive oil 1/3 1/3cup cupolive oil
2 tbsp red wine vinegar 2 2tbsp tbspred wine vinegar
1 shallot , minced1 1shallotshallots, minced
2 tsp lime juice 2 2tsp tsplime juice
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp ground cumin 1/2 1/2tsp tspground cumin
1 pinch hot pepper flakes 1 1pinch pinchhot pepper flakes
1/2 tsp liquid honey 1/2 1/2tsp tspliquid honey
1/2 tsp Dijon mustard 1/2 1/2tsp tspDijon mustard

Preparation

Marinade: Whisk together oil, vinegar, shallot, lime juice, salt, cumin and hot pepper flakes. Remove 3 tbsp to separate small bowl; whisk in honey and mustard for dressing. Set aside in refrigerator.

Pierce flank steak all over with fork. Place in shallow baking dish or resealable plastic bag. Pour remaining marinade over top, turning to coat. Cover and refrigerate for
4 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Remove steak from marinade, discarding marinade. Place on greased grill over medium-high heat; close lid and grill, turning once, until medium-rare, about 8 minutes. Let stand for 10 minutes before thinly slicing across the grain. Cut slices in half crosswise.

In large bowl, toss greens with 2 tbsp of the reserved dressing. Place on large platter. Top with flank steak and Grilled Vegetables. Drizzle remaining dressing over top.

Source : Canadian Living Magazine: July 2011