Grilled Steak Salad Recipe

Ingredients

• 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 Crisco® Extra Virgin Olive Oil
• 1 teaspoon Dijon mustard

Directions

• Combine the salt, garlic powder and pepper; rub over steak. Place onion slices on a double thickness of heavy-duty foil (about 12 in. square). Fold foil around onion and seal tightly. Cut about six 1-in. slits in top of packet; set aside.
• Coat grill rack with cooking spray before starting the grill. 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°). Grill onion packet for 8-10 minutes or until crisp-tender, turning packet once.
• 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. Yield: 4 servings.

Grilled Steak Salad published in Country Woman May/June 2005, p36