Grilled Steak Salad

Name: Grilled Steak Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 79 milliliters balsamic vinegar; 454 grams beef flank steak; 454 grams can kidney beans, rinsed and drained; 1 teaspoon Dijon mustard; 2 Tbsps minced fresh basil or 2 teaspoons dried basil; 1 teaspoons garlic powder; 2 Tbsps olive oil; 1 teaspoons pepper; 198 grams jar roasted sweet red peppers, drained and sliced; 142 grams package spring mix salad greens; 1 teaspoons salt; 1 large sweet onion, sliced

Grilled Steak Salad might be just the main course you are searching for. One portion of this dish contains roughly 33g of protein, 13g of fat, and a total of 380 calories. This recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up olive oil, roasted peppers, pepper, and a few other things to make it today. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes about 30 minutes. If you like this recipe, you might also like recipes such as GRILLED PORTOBELLO STEAK SALAD WITH AVOCADO, LIME & GRILLED CORN, Grilled Steak Salad with Blue Cheese + Grilled Grapes, and Grilled Steak Salad.

Instructions

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.

Ingredients you will need

Garlic Powder

Cooking Oil

Pepper

Steak

Salt

Dry Seasoning Rub

Equipment you will use

Paper Towels

Grill

Tongs

Grill steak, covered, over medium heat for 6-8 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

Steak

Meat

Equipment you will use

Kitchen Thermometer

Grill

Place onion slices on a double thickness of heavy-duty foil (about 12 in. square). Fold foil around onion and seal tightly. Grill, covered, over medium heat for 16-20 minutes or until onions are tender. Open foil carefully to allow steam to escape.

Ingredients you will need

Onion

Equipment you will use

Grill

Aluminum Foil

Let steak stand for 5 minutes. Meanwhile, in a large bowl, combine the greens, beans, red peppers and grilled onion.

Ingredients you will need

Red Pepper

Greens

Beans

Onion

Steak

Equipment you will use

Bowl

In a small bowl, whisk the vinegar, basil, oil and mustard.

Ingredients you will need

Mustard

Vinegar

Basil

Cooking Oil

Equipment you will use

Whisk

Bowl

Pour 1/4 cup over salad; toss to coat. Divide among four salad plates. Slice flank steak across the grain; arrange over salads.

Ingredients you will need

Flank Steak

Grains

Drizzle with remaining dressing.

Equipment

Ingredients

Servings:

79milliliters

balsamic vinegar 454grams

beef flank steak 454grams

can kidney beans, rinsed and drained 1teaspoon

Dijon mustard 2Tbsps

minced fresh basil or 2 teaspoons dried basil 1teaspoons

garlic powder 2Tbsps

olive oil 1teaspoons

pepper 198grams

jar roasted sweet red peppers, drained and sliced 142grams

package spring mix salad greens 1teaspoons

salt 1large

sweet onion, sliced

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Chardonnay, Sauvignon Blanc, and Gruener Veltliner are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Vie di Romans Chardonnay with a 4.9 out of 5 star rating seems like a good match. It costs about 36 dollars per bottle.