Prep:
15 min
|
Cook:
25 min
Cowboy Ranch Flank Steak Salad
Rated 3/5
based on 1 customer reviews
- Prep: 45 min
- Cook: 45 min
- Total: 1 hr 30 min
- Servings: 6
Ingredients (15)
Marinade
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½ teaspoon cumin powder
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½ teaspoon garlic powder
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½ teaspoon onion powder
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1 teaspoon chili powder
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black pepper fresh cracked
Salad
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1 beef flank steak (1½ pounds)
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8 red bliss potatoes with skin (2 inch size)
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olive oil cooking spray
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2 teaspoons no-salt garlic herb seasoning
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1 package (10 ounces) chopped Romaine lettuce (about 8 cups)
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1½ cups red seedless grapes halved
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2 tablespoons fresh basil chopped
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30 croutons
Steps (5)
Marinade
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Step 1Combine marinade ingredients in a small bowl; mix well.
Salad
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Step 1Place beef steak and marinade in Glad® Food Storage Bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight. Preheat oven to 400°F.
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Step 2Wash and cut potatoes into quarters, spread evenly on baking sheet and spray with olive oil for 3 seconds. Season with no-salt garlic herb seasoning. Roast potatoes in oven for 30 minutes.
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Step 3Remove beef steak from marinade; discard marinade. Place steak on grill over medium, ash-covered coals. Grill flank steak, uncovered, 17 to 21 minutes for medium rare to medium doneness, turning occasionally. Carve steak across the grain into thin slices.
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Step 4Combine romaine lettuce with dressing. Place equal amounts of salad on 6 large plates. Add 1/6 of sliced steak to each plate. Distribute remaining ingredients—potatoes, grape halves, chopped basil and croutons—evenly to the 6 plates. Serve.
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For safe meat preparation, reference the USDA website.
