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Flank Steak Spinach Salad Recipe
Flank Steak Spinach Salad Recipe photo by Taste of Home

Flank Steak Spinach Salad Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. + marinating Grill: 15 min. + standing
MAKES:16 servings
TOTAL TIME: Prep: 15 min. + marinating Grill: 15 min. + standing
MAKES: 16 servings

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

  1. 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.
  2. 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.
  3. 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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