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Prep 45min
Total2hr35min
Servings4
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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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Steps
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.
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Check out your local farmers’ market for white or purple asparagus to add interesting color combinations to this salad.
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