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.
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