Grilled Flank Steak Salad with Parmesan Crisps

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

  • 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
  • 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.
  • 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.
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