Grilled Steak Salad
Servings: 4
Total Time: 30
Prep time:
Cook time:
Yield: Yield: 4 Servings
Calories per serving: 69
Ingredients:
Cook time:
Yield: Yield: 4 Servings
Calories per serving: 69
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
Directions:
Directions Combine the salt, garlic powder and pepper; rub over steak. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. 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 degrees; medium, 160 degrees; well-done, 170 degrees). Place onion slices on a double thickness of heavy-duty foil (about 12-inches 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. Let steak stand for 5 minutes. 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.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Source:
- https://www.tasteofhome.com/recipes/grilled-steak-salad
