Cowboy Ranch Flank Steak Salad
- Prep: 15 min
- Cook: 30 min
- Total: 45 min
- Servings: 6
1½ pounds flank steak
8 red potatoes (2 inches each, quartered)
2–3 tablespoons olive oil
kosher salt and ground black pepper, to taste
10 ounces chopped Romaine lettuce (about 8 cups)
1½ cups red seedless grapes, halved
Place steak and ½ cup of the dressing in a Glad® Food Storage Bag and turn steak to coat. Close bag securely and marinate in refrigerator at least 1 hour or as long as overnight.
Preheat an oven to 400°F and prepare a grill for direct cooking over medium heat using Kingsford® charcoal. Toss the potatoes on a baking sheet with olive oil, salt and pepper and roast for 30 minutes, shaking once halfway through cooking.
At the same time, remove steak from marinade and place on grill; cook for about 15 minutes or until cooked to desired doneness, flipping once halfway through cooking.
Carve steak across the grain into thin slices. Combine lettuce with the remaining dressing and top with steak, potatoes and grape halves. Serve immediately.
For safe meat preparation, reference the USDA website.
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