Grilled Steak Salad

Grilled Steak Salad

  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1 beef flank steak (1 pound)
  • 1 large sweet onion, sliced
  • 1 package (5 ounces) spring mix salad greens
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 jar (7 ounces) roasted sweet red peppers, drained and sliced
  • 1/3 cup balsamic vinegar
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 2 tablespoons olive oil
  • 1 teaspoon Dijon mustard

Combine the salt, garlic powder and pepper; rub over steak. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly.

Grill the steak, covered, over medium heat 6 to 8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145; medium, 160; well-done, 170).

Place onion slices on a double thickness of heavy-duty foil (about 12 inches square). Fold foil around onion; seal tightly. Add to grill with steak.Grill, covered, over medium heat 16 to 20 minutes or until tender.Open foil carefully to allow steam to escape.

Let the steak stand 5 minutes before slicing.

Meanwhile, in a large bowl, combine the greens, beans, red peppers and grilled onion.

In a small bowl, whisk the vinegar, basil, oil and mustard. Pour 1/4 cup over salad; toss to coat. Divide among four salad plates. Slice flank steak across the grain; arrange over salads. Drizzle with remaining dressing. Serves 4.

(Recipe courtesy of "Easy Weeknight Dinners")

Follow community news editor Sally Ann Shurmur on Twitter @WYOSAS.


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