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Flank Steak Spinach Salad Recipe

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Moist marinated steak, wild rice, almonds and veggies blend together nicely in this colorful main-dish salad. Years ago, a friend gave me the idea for this recipe, and with some tweaking, it's become a favorite of ours. -Freddie Johnson, San Antonio, Texas

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Flank Steak Spinach Salad Recipe

Prep: 15 min. + marinating Grill: 15 min. + standing

Yield: 16 Servings

15 15 30

Ingredients

4 beef flank steaks (about 1 pound each)
1 bottle (16 ounces) Italian salad dressing, divided
1-1/4 cups uncooked wild rice
2 packages (6 ounces each) fresh baby spinach
1/2 pound fresh mushrooms, sliced
1 large red onion, thinly sliced
1 pint grape tomatoes, halved
1 package (2-1/2 ounces) slivered almonds, toasted

Directions

Place steaks in a gallon-size resealable plastic bag; add 3/4 cup salad dressing. Seal bag and turn to coat. Refrigerate overnight. Prepare the rice according to package directions. In a bowl, combine rice with 1/2 cup salad dressing. Cover and refrigerate overnight.
Drain and discard marinade from steaks. Grill steaks, uncovered, 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°). Let stand for 10 minutes. Thinly slice against the grain; cool to room temperature.
To serve, arrange spinach on a large platter. Top with the rice, mushrooms, onion, tomatoes and steak. Sprinkle with almonds; drizzle with remaining salad dressing. Yield: 16 servings.

Originally published as Flank Steak Spinach Salad in Taste of Home December/January 2003, p27

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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