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Grilled Flank Steak Salad with Parmesan Crisps

Any cookout becomes a special occasion when this is on the menu.

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( 2 Ratings)

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Prep Time 45 min
Total Time 2 hr 35 min
Servings 4

Ingredients

Steak and Salad

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

Parmesan Crisps

6: tablespoons finely shredded Parmesan cheese

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Directions

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.

EXPERT TIPS

Expert Tips

Check out your local farmers’ market for white or purple asparagus to add interesting color combinations to this salad.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 440
Calories from Fat: 260),

% Daily Value

Total Fat: 29g; 29%
(Saturated Fat 6g, 6% Trans Fat 0g 0% ),
Cholesterol: 90mg; 90%;
Sodium: 700mg; 700%;
Total Carbohydrate: 6g; 6%
(Dietary Fiber 3g 3% Sugars 3g 3% ),
Protein: 39g; 39%

% Daily Value*:

Vitamin A: 90%;
Vitamin C: 40%;
Calcium: 15%;
Iron: 30%;

Exchanges:

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 5 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choices:

1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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Posted 11/14/2011 8:48:28 PM REPORT ABUSE Chaps-SD said:

Rating:

I'll give this a solid 4 spoons. The salad with warm steak and asparagus was very good. Entire family enjoyed it. Didn't have radishes on hand so added red onion, tomatoes and croutons. Was running a little shy of fresh Parmesan so added a bit of shredded cheddar to Cheese Crisps. Probably could have cooked them a little longer than 8 minutes as they weren't quite crispy. Some family members used ranch dressing instead of balsamic and enjoyed equally as well. We'll have this again.

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