This is a Grilled Beef Salad with Cilantro Vinaigrette recipe but there’s absolutely no reason this technique can’t be used to make any steak dish.
Ingredients
Serves: –+
- Beef flank steak 12 Ounces
- Bottled reduced-calorie clear Italian salad dressing ½ Cup
- Finely shredded lemon peel ½ tbsp
- Lemon juice ¼ Cup
- Snipped fresh cilantro 2 tbsp
- Chopped onion ¼ Cup
- Salt and Black Pepper ¼ tbsp
- Torn mixed salad greens 6 Cups
- Red and/or yellow tomatoes, cut into wedges 2 Small
- Avocado, halved, seeded, peeled, and sliced (optional) 1 Small
Per serving
Calories: 186 kcal
Proteins: 21 g
Fats: 8 g
Carbohydrates: 8 g
Method
- Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a resealable plastic bag set in a shallow dish. Set aside.
- In a screw-top jar combine salad dressing, lemon peel, lemon juice, and cilantro. Cover and shake well. Pour half of the salad dressing mixture into a small bowl; cover and chill until serving time. Add onion to remaining salad dressing mixture in jar. Cover and shake well; pour mixture over steak in bag. Seal bag; turn to coat steak. Marinate in the refrigerator for 24 hours, turning bag occasionally.
- Drain steak, discarding marinade. Sprinkle steak with salt and pepper. For a charcoal grill, place steak on the rack of an uncovered grill directly over medium coals. Grill for 17 to 21 minutes or until medium doneness (160°F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place steak on grill rack over heat. Cover and grill as above.)
- To serve, thinly slice steak across grain. Arrange salad greens, tomatoes, and, if desired, avocado on four serving plates. Top with sliced steak. Drizzle reserved salad dressing mixture over individual salads.
Broiler Directions: Preheat broiler. Place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 15 to 18 minutes for medium doneness (160°F), turning once halfway through broiling.
