This blog is for the harried cook, busy families, beginning cooks, anyone who needs or wants to get a simple meal on the table in 30 to 60 minutes. FORGET FEEDING YOUR FAMILY FAST FOOD AS A REGULAR DIET. Save fast food for an occasional treat and feed your family quick, healthy meals at home! Some recipes are original and some are ones I have collected over the years and found to be practical and tasty.
Wednesday, June 11, 2014
GRILLED STEAK SALAD
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 beef flank steak (1 pound)
1 large sweet onion, sliced
1 package (5 ounces) spring mix salad greens
1 can (16 ounces) kidney beans, rinsed and drained
1 jar (7 ounces) roasted sweet red peppers, drained and sliced
1/3 cup balsamic vinegar
2 tablespoons minced fresh basil or 2 teaspoons dried basil
2 tablespoons olive oil
1 teaspoon Dijon mustard
Combine the salt, garlic powder and pepper; rub over steak. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly.
Grill steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
Place onion slices on a double thickness of heavy-duty foil (about 12 in. square). Fold foil around onion and seal tightly. Grill, covered, over medium heat for 16-20 minutes or until onions are tender. Open foil carefully to allow steam to escape.
Let steak stand for 5 minutes. Meanwhile, in a large bowl, combine the greens, beans, red peppers and grilled onion.
In a small bowl, whisk the vinegar, basil, oil and mustard. Pour 1/4 cup over salad; toss to coat. Divide among four salad plates. Slice flank steak across the grain; arrange over salads. Drizzle with remaining dressing.Yield: 4 servings.
Note: This recipe is from an old Country Woman magazine.