Ingredients Jump to Instructions ↓

  1. 1/2 teaspoon salt

  2. 1/2 teaspoon garlic powder

  3. 1/2 teaspoon pepper

  4. 1 beef flank steak (1 pound)

  5. 1 large sweet onion, sliced

  6. 1 package (5 ounces) spring mix salad greens

  7. 1 can (16 ounces) kidney beans, rinsed and drained

  8. 1 jar (7 ounces) roasted sweet red peppers, drained and sliced

  9. 1/3 cup balsamic vinegar

  10. 2 tablespoons minced fresh basil or 2 teaspoons dried basil

  11. 2 tablespoons olive oil

  12. 1 teaspoon Dijon mustard

Instructions Jump to Ingredients ↑

  1. Combine the salt, garlic powder and pepper; rub over steak. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Place onion slices on a double thickness of heavy-duty foil (about 12 in. square). Fold foil around onion and seal tightly. Grill, covered, over medium heat for 16-20 minutes or until onions are tender. Open foil carefully to allow steam to escape. Let steak stand for 5 minutes. Meanwhile, in a large bowl, combine the greens, beans, red peppers and grilled onion. In a small bowl, whisk the vinegar, basil, oil and mustard. Pour 1/4 cup over salad; toss to coat. Divide among four salad plates. Slice flank steak across the grain; arrange over salads. Drizzle with remaining dressing. Yield: 4 servings.


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