Grilled Flank Steak Salad with Parmesan Crisps

Any cookout becomes a special occasion when this is on the menu.

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  • prep time 45 min
  • total time 2 hr 35 min
  • ingredients 10
  • servings 4
 

Ingredients

Steak and Salad

1
lb beef flank steak
1/2
cup balsamic vinaigrette dressing or Italian dressing
1/4
teaspoon cracked black pepper
1
lb fresh asparagus spears, trimmed
1/4
teaspoon salt
1/8
teaspoon pepper
6
cups torn romaine lettuce
1/2
cup thinly sliced radishes
Additional 1/4 cup dressing

Parmesan Crisps

6
tablespoons finely shredded Parmesan cheese

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In large nonmetal dish or resealable food-storage plastic bag, place steak and 1/2 cup dressing; turn to coat. Cover dish or seal bag; refrigerate at least 2 hours or overnight to marinate.
  • 2 Heat oven to 350°F. Spray large cookie sheet with cooking spray.
  • 3 To make Parmesan Crisps, spoon heaping teaspoonfuls Parmesan cheese in 12 mounds on cookie sheet. Spread each mound into 2-inch circle. Bake 6 to 8 minutes or until light brown. Carefully remove from pan to cooling rack. (Crisps may be made up to 2 days ahead and kept between layers of waxed paper in airtight container at room temperature.)
  • 4 Heat gas or charcoal grill. Remove steak from marinade; reserve marinade. Sprinkle steak with cracked black pepper. Place steak on grill over medium heat. Cover grill; cook 15 to 18 minutes or until desired doneness, turning halfway through grilling. Let stand 5 minutes.
  • 5 Meanwhile, toss asparagus with reserved marinade. Place asparagus in grill basket (grill “wok”); discard any remaining marinade. Place asparagus on grill. Cover grill; cook 6 to 8 minutes, turning occasionally, until tender. Season asparagus with salt and pepper.
  • 6 In large bowl, toss lettuce, radishes and the additional 1/4 cup dressing. Divide lettuce mixture among 4 dinner plates. Cut steak across grain into thin slices. Divide steak slices and asparagus evenly among plates. Serve with Crisps.
  • 1 In large nonmetal dish or resealable food-storage plastic bag, place steak and 1/2 cup dressing; turn to coat. Cover dish or seal bag; refrigerate at least 2 hours or overnight to marinate.
  • 2 Heat oven to 350°F. Spray large cookie sheet with cooking spray.
  • 3 To make Parmesan Crisps, spoon heaping teaspoonfuls Parmesan cheese in 12 mounds on cookie sheet. Spread each mound into 2-inch circle. Bake 6 to 8 minutes or until light brown. Carefully remove from pan to cooling rack. (Crisps may be made up to 2 days ahead and kept between layers of waxed paper in airtight container at room temperature.)
  • 4 Heat gas or charcoal grill. Remove steak from marinade; reserve marinade. Sprinkle steak with cracked black pepper. Place steak on grill over medium heat. Cover grill; cook 15 to 18 minutes or until desired doneness, turning halfway through grilling. Let stand 5 minutes.
  • 5 Meanwhile, toss asparagus with reserved marinade. Place asparagus in grill basket (grill “wok”); discard any remaining marinade. Place asparagus on grill. Cover grill; cook 6 to 8 minutes, turning occasionally, until tender. Season asparagus with salt and pepper.
  • 6 In large bowl, toss lettuce, radishes and the additional 1/4 cup dressing. Divide lettuce mixture among 4 dinner plates. Cut steak across grain into thin slices. Divide steak slices and asparagus evenly among plates. Serve with Crisps.

EXPERT TIPS

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Expert Tips

Check out your local farmers’ market for white or purple asparagus to add interesting color combinations to this salad.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
440
(
Calories from Fat
260),
% Daily Value
Total Fat
29g
29%
(Saturated Fat
6g,
6%
Trans Fat
0g
0%
),
Cholesterol
90mg
90%;
Sodium
700mg
700%;
Total Carbohydrate
6g
6%
(Dietary Fiber
3g
3%
  Sugars
3g
3%
),
Protein
39g
39%
;
% Daily Value*:
Vitamin A
90%;
Vitamin C
40%;
Calcium
15%;
Iron
30%;
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 5 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.