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

Salad

  • 1 beef flank steak (1½ pounds)
  • 8 red bliss potatoes with skin (2 inch size)
  • olive oil cooking spray
  • 2 teaspoons no-salt garlic herb seasoning
  • 1 package (10 ounces) chopped Romaine lettuce (about 8 cups)
  • cups red seedless grapes halved
  • 2 tablespoons fresh basil chopped
  • 30 croutons

Steps (5)

Marinade

  • Step 1
    Combine marinade ingredients in a small bowl; mix well.

Salad

  • Step 1
    Place 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.
  • Step 2
    Wash 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.
  • Step 3
    Remove 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.
  • Step 4
    Combine 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.
  • For safe meat preparation, reference the USDA website.

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