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Flank Steak Spinach Salad
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
16 Servings
Prep: 15 min. + marinating Grill: 15 min. + standing
Ingredients
4 beef flank steaks (about 1 pound
each
)
1 bottle (16 ounces)
Olive Garden Signature Italian Dressing
,
divided
[x]
Light & Creamy Italian Dressing
The salad dressing you love at
Olive Garden
is now available to use at home on salads, sandwiches, veggies and more!
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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
© Taste of Home 2013
2 of 2
Flank Steak Spinach Salad
(continued)
Directions (continued)
with remaining salad dressing. Yield: 16 servings.
Wine:
Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as
Sauvignon Blanc
or
Pinot Grigio
.
© Taste of Home 2013