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
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- 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 : Calories 237 calories, Fat 14g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 270mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
FLANK STEAK WITH WATERMELON SALAD
Provided by Robert Irvine : Food Network
Categories main-dish
Time 9h
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- For the flank steak and marinade: Whisk together the grapeseed oil, white vinegar, cilantro, garlic, salt, pepper, lime juice and jalapenos in a medium bowl. Put the flank steak in large casserole pan, pour over the marinade and marinate, refrigerated, overnight.
- For the watermelon salad: Mix together the vinegar, honey and sugar in a bowl and stir until the sugar is dissolved. Whisk in the oil and season with salt and pepper. Add the tomatoes, watermelon and mint and toss with the vinaigrette.
- For the onion rings: Heat the oil in a heavy pan until a deep-fry thermometer inserted in the oil registers 375 degrees F. Put the flour in a medium bowl. Drain the onion rings completely, and then toss in the flour to coat. Tap off any excess flour, and then fry the onions until golden brown, 2 to 3 minutes. Drain on a paper towel, and then season lightly with salt and pepper.
- To cook the flank steak, preheat a grill to medium-high heat. Remove the steak from the marinade, draining off any excess. (Removal of excess marinade will prevent flaming or charring of the steak during cooking.) Grill over high heat until medium rare, 8 to 9 minutes per side. Allow the steak to rest before slicing against the grain into thin slices.
- Shingle some sliced steak on each plate. Spoon the watermelon salad on top. Garnish with onion rings and cilantro sprigs.
GRILLED FLANK STEAK WITH SPICY PEPPER AND WATERMELON SALAD
Provided by Dorie Greenspan
Categories Pepper High Fiber Father's Day Backyard BBQ Dinner Watermelon Meat Steak Summer Grill Grill/Barbecue Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- For steak: Whisk all ingredients except flank steak in 13 x 9 x 2-inch baking dish. Add steak; turn to coat. Cover and let marinate at room temperature 2 hours, turning occasionally. Alternatively, cover and chill at least 4 hours and up to 1 day. Bring to room temperature before grilling.
- For pepper and watermelon salad:
- Whisk hot chili sauce, oil, vinegar, and honey in small bowl; season dressing with salt and pepper. Place peppers and chiles in large bowl. Toss with 6 tablespoons dressing. Let marinate 2 hours at room temperature. DO AHEAD: Can be made 8 hours ahead. Cover dressing and salad separately and chill. Bring to room temperature before serving.
- Prepare barbecue (high heat). Grill steak with some marinade still clinging until cooked to desired doneness, about 4 minutes per side for rare. Transfer to work surface; let rest 10 minutes. Thinly slice steak against grain; transfer to platter. Drizzle with some of remaining dressing from salad.
- Toss watermelon into pepper salad. Serve flank steak and salad with remaining dressing alongside. * Available in the Asian foods section of many supermarkets and at Asian markets.
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