Cowboy Ranch Flank Steak Salad

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  • Prep 45 m
  • Cook 45 m
  • Total 1 h 30 m
Servings: 6




  • 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)
  • ¼ cup Hidden Valley® Original Ranch® Light Dressing
  • 1½ cups red seedless grapes halved
  • 2 tablespoons fresh basil chopped
  • 30 croutons



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


  1. 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.
  2. 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.
  3. 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.
  4. 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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