Grilled Flank Steak Salad with Parmesan Crisps

Grilled Flank Steak Salad with Parmesan Crisps

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

Prep Time

45

Minutes

Total Time

2:35

Hrs:Mins

Makes

4

servings

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
  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.
Makes 4 servings (4 oz steak, 6 to 7 asparagus spears, 1 1/2 cups salad and 3 crisps each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
Check out your local farmers’ market for white or purple asparagus to add interesting color combinations to this salad.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 440
    • (Calories from Fat 260),
  • Total Fat 29g
    • (Saturated Fat 6g,
    • Trans Fat 0g),
  • Cholesterol 90mg;
  • Sodium 700mg;
  • Total Carbohydrate 6g
    • (Dietary Fiber 3g,
    • Sugars 3g),
  • Protein 39g;
Percent Daily Value*:
    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.