Grilled Flank Steak Salad with Parmesan Crisps

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Steak and Salad

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

Parmesan Crisps

tablespoons finely shredded Parmesan cheese


  1. 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. 2 Heat oven to 350°F. Spray large cookie sheet with cooking spray.
  3. 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. 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. 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. 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.




Nutrition Information

Recipe Step Photos

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