Grilled Flank Steak Salad with Parmesan Crisps

 

1

lb beef flank steak

1/2

cup balsamic vinaigrette dressing or Italian dressing

1/4

teaspoon cracked black pepper

1

lb fresh asparagus spears, trimmed

1/4

teaspoon salt

1/8

teaspoon pepper

6

cups torn romaine lettuce

1/2

cup thinly sliced radishes

Additional 1/4 cup dressing

6

tablespoons finely shredded Parmesan cheese

• 1 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.
• 2 Heat oven to 350°F. Spray large cookie sheet with cooking spray.
• 3 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.)
• 4 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.
• 5 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.
• 6 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.