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Flank Steak Salad

This beautiful salad combines perfectly marinated flank steak with a tasty homemade dressing for a satisfying meal that's sure to please. —Jennifer Hunsaker, Roy, Utah
  • Total Time
    Prep: 25 min. + marinating Grill: 15 min. + standing
  • Makes
    8 servings

Ingredients

  • 2 tablespoons lime juice
  • 2 tablespoons reduced-sodium soy sauce
  • 3 garlic cloves, minced
  • 2 teaspoons minced fresh gingerroot
  • 1 beef flank steak (2 pounds)
  • VINAIGRETTE:
  • 2 tablespoons plus 2 teaspoons white vinegar
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon ketchup
  • 3 tablespoons chopped onion
  • 1 tablespoon sugar
  • 1 small garlic clove, peeled and halved
  • 1/2 teaspoon minced fresh gingerroot
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons canola oil
  • 1 bunch romaine, torn
  • 1 cup grape tomatoes

Directions

  • In a shallow dish, combine the lime juice, soy sauce, garlic and ginger; add the beef and turn to coat. Cover; refrigerate for 8 hours or overnight.
  • Drain beef and discard marinade. Lightly oil the grill rack. Grill beef, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes. To serve, thinly slice across the grain.
  • Meanwhile, in a blender, combine the vinegar, soy sauce, ketchup, onion, sugar, garlic, ginger, salt and pepper; cover and process until pureed. While processing, gradually add oil in a steady stream.
  • Place romaine and tomatoes in a large bowl. Drizzle with vinaigrette; toss to coat. Divide among eight plates; top with steak.
Nutrition Facts
1 each: 237 calories, 14g fat (4g saturated fat), 54mg cholesterol, 270mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat.

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