Grilled Flank Steak Salad

Name: Grilled Flank Steak Salad
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 79 milliliters balsamic vinegar; 340 grams beef flank steak; 1 Tbsp brown sugar; 59 milliliters chopped celery; 1 Tbsp Dijon mustard; 1 teaspoons minced garlic; 2 green onions, cut into 1-inch strips; 59 milliliters olive oil; 1 teaspoons pepper; 1 plum tomato, cut into wedges; 59 milliliters sliced radishes; 142 grams package spring mix salad greens

Grilled Flank Steak Salad is a gluten free and dairy free main course. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 343 calories, 18g of protein, and 26g of fat. It will be a hit at your The Fourth Of July event. Head to the store and pick up dijon mustard, green onions, spring mix salad greens, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

In a small bowl, whisk the first six ingredients.

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Marinade

Steak

Equipment you will use

Ziploc Bags

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°).

Ingredients you will need

Marinade

Steak

Meat

Equipment you will use

Kitchen Thermometer

Grill

Cut across the grain into thin slices.

Ingredients you will need

Grains

In a large serving bowl, combine the greens, tomato, radishes, celery, onions and beef.

Ingredients you will need

Radish

Celery

Greens

Onion

Tomato

Beef

Equipment you will use

Bowl

Drizzle with reserved marinade; toss to coat.

Ingredients you will need

Marinade

Equipment

Ingredients

Servings:

79milliliters

balsamic vinegar 340grams

beef flank steak 1Tbsp

brown sugar 59milliliters

chopped celery 1Tbsp

Dijon mustard 1teaspoons

minced garlic 2

green onions, cut into 1-inch strips 59milliliters

olive oil 1teaspoons

pepper 1

plum tomato, cut into wedges 59milliliters

sliced radishes 142grams

package spring mix salad greens

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak on the menu? Try pairing with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Robert Mondavi Napa Valley Merlot with a 4.3 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.

Robert Mondavi Napa Valley Merlot

83% Merlot, 7% Malbec, 5% Cabernet Franc, 5% Syrah.This 2007 Merlot exhibits bold aromas of wild blueberries, red raspberries punctuated with hints of cassis and Ceylon blacktea. Medium-bodied, with a velvet mid-palate, this wine's sensual flavors are supported by small additions of Malbec,Cabernet Franc, and Syrah which contribute to the fine-grain, softly structured tannins, broad mouthfeel and abiding finish.