Prep:
30 min
|
Cook:
35 min
Cowboy Ranch Flank Steak Salad
- Prep: 15 min
- Cook: 30 min
- Total: 45 min
- Servings: 6
Rated 4.6/5
based on 5 customer reviews
Ingredients (7)
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1½ pounds flank steak
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8 red potatoes (2 inches each, quartered)
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2–3 tablespoons olive oil
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kosher salt and ground black pepper, to taste
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10 ounces chopped Romaine lettuce (about 8 cups)
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1½ cups red seedless grapes, halved
Steps (4)
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Step 1
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.
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Step 2
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.
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Step 3
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.
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Step 4
Carve steak across the grain into thin slices. Combine lettuce with the remaining dressing and top with steak, potatoes and grape halves. Serve immediately.
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For safe meat preparation, reference the USDA website.
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