Best Flank Steak Spinach Salad Recipes

FLANK STEAK SPINACH SALAD

Flank Steak Spinach Salad image

Taste of Home Magazine, Decemer/January 2003 -- "Moist marinated steak, wild rice, almods and veggies blend together nicely in this colorful main dish salad. years ago, a friend gave me the idea for this recipe and with some tweaking, it's become a favorite of ours." --Freddie Johnson, San Antonio, Texas The prep & cooking times do not account for marinating overnight.

Provided by Shelby Jo

Categories Steak

Time 46m

Yield 16 serving(s)

Number Of Ingredients 8

Ingredients

4 (1 lb) beef flank steaks
1 (16 ounce) bottle Italian salad dressing, divided
1 1/4 cups uncooked wild rice
2 (6 ounce) packages fresh Baby Spinach
1/2 lb fresh mushrooms, sliced
1 large red onion, sliced
1 pint grape tomatoes, halved
1 (2 1/2 ounce) package slivered almonds, toasted

Steps:

Place staeks in gallon sized resealable plastic bag; add 3/4 cup salad dressing. Seal bag and turn to coat. Refrigerate overnight. Prepare the rice according to package directions. In a bowl, combine the rice with 1/2 cup salad dressing. Cover and refrigerate overnight.
Drain and discard marinate from steaks. Grill steaks, uncovered over medium heat for 6-8 minutes on each side, or until meat reaches desired doneness.
Let stand 10 minutes. Thinkly slice against the grain; cool to room temperature.
To serve, arrange spinach on a large platter. top with the rice, mushrooms, onion, tomatoes, and steak. Sprinkle with almonds; drizzle with remaining salad dressing.

FLANK STEAK SPINACH SALAD

Flank Steak Spinach Salad image

Moist marinated steak, wild rice, almonds and veggies blend together nicely in this colorful main-dish salad. Years ago, a friend gave me the idea for this recipe, and with some tweaking, it's become a favorite of ours. -Freddie Johnson, San Antonio, Texas

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 16 servings.

Number Of Ingredients 8

Ingredients

4 beef flank steaks (about 1 pound each)
1 bottle (16 ounces) Italian salad dressing, divided
1-1/4 cups uncooked wild rice
2 packages (6 ounces each) fresh baby spinach
1/2 pound fresh mushrooms, sliced
1 large red onion, thinly sliced
1 pint grape tomatoes, halved
1 package (2-1/2 ounces) slivered almonds, toasted

Steps:

Place steaks in a shallow dish; add 3/4 cup salad dressing and turn to coat. Cover and refrigerate overnight. Prepare the rice according to package directions. In a bowl, combine rice with 1/2 cup salad dressing. Cover and refrigerate overnight., Drain steaks, discarding marinade. Grill steaks, uncovered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes. Thinly slice against the grain; cool to room temperature. , To serve, arrange spinach on a large platter. Top with the rice, mushrooms, onion, tomatoes and steak. Sprinkle with almonds; drizzle with remaining salad dressing.

Nutrition Facts : Calories 305 calories, Fat 15g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 348mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 2g fiber), Protein 26g protein.

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