Cowboy Ranch Flank Steak Salad
Our Cowboy Ranch Flank Steak Salad recipe is the perfect savory dish to serve up as a starter, but also makes a satisfying main course meal on its own. Every delicious bite is packed with nutritious protein, loaded with roasted red potatoes and laced with Hidden Valley® Avocado Ranch Dressing.
Ingredients (7)
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flank steak 1½ pounds
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red potatoes (2 inches each, quartered) 8
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olive oil 2–3 tablespoons
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kosher salt and ground black pepper, to taste
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chopped Romaine lettuce (about 8 cups) 10 ounces
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red seedless grapes, halved 1½ cups
Steps (4)
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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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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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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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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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