GRILLED FLANK STEAK SALAD WITH PARMESAN CRISPS
Any cookout becomes a special occasion when this is on the menu.
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h35m
Yield 4
Number Of Ingredients 10
Steps:
- 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.
- Heat oven to 350°F. Spray large cookie sheet with cooking spray.
- 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.)
- 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.
- 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.
- 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 Facts : Calories 440, Carbohydrate 6 g, Cholesterol 90 mg, Fat 3, Fiber 3 g, Protein 39 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 3 g, TransFat 0 g
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