FLANK STEAK SALAD

Flank Steak Salad image

This beautiful salad combines perfectly marinated flank steak with a tasty homemade dressing for a satisfying meal that's sure to please. -Jennifer Hunsaker, Roy, Utah

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 8 servings.

Number Of Ingredients 18

Ingredients

2 tablespoons lime juice
2 tablespoons reduced-sodium soy sauce
3 garlic cloves, minced
2 teaspoons minced fresh gingerroot
1 beef flank steak (2 pounds)
VINAIGRETTE:
2 tablespoons plus 2 teaspoons white vinegar
1 tablespoon reduced-sodium soy sauce
1 teaspoon ketchup
3 tablespoons chopped onion
1 tablespoon sugar
1 small garlic clove, peeled and halved
1/2 teaspoon minced fresh gingerroot
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons canola oil
1 bunch romaine, torn
1 cup grape tomatoes

Steps:

In a shallow dish, combine the lime juice, soy sauce, garlic and ginger; add the beef and turn to coat. Cover; refrigerate for 8 hours or overnight., Drain beef and discard marinade. Lightly oil the grill rack. Grill beef, covered, over medium heat or broil 4 in. from the 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. To serve, thinly slice across the grain., Meanwhile, in a blender, combine the vinegar, soy sauce, ketchup, onion, sugar, garlic, ginger, salt and pepper; cover and process until pureed. While processing, gradually add oil in a steady stream., Place romaine and tomatoes in a large bowl. Drizzle with vinaigrette; toss to coat. Divide among eight plates; top with steak.

Nutrition Facts : Calories 237 calories, Fat 14g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 270mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges