Grilled Flank Steak and Veggie Salad
I got this recipe in an email today and had to share it ...
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| This is the perfect time of the year to fire up your grill. This recipe includes all of the vegetables that are now in season, for a delicious and healthy meal.Ingredients:7 Tablespoons balsamic vinegar 2 Tablespoons plus 1 teaspoon Worcestershire sauce 1 clove of garlic, minced 1 teaspoon dried thyme 1 pound well trimmed flank steak 1 ¾ pounds small red potatoes, thickly sliced ½ pound green beans cut into 2-inch lengths 2 bell peppers (1 red and 1 yellow or orange) halved lengthwise and seeded 2 Tablespoons coarse-grained mustard ¼ cup apple juice 1 Tablespoon olive oil ¾ teaspoon salt 4 cups torn leaf lettuceDirections:1. Place ¼ cup of the vinegar, 2 Tablespoons of the Worcestershire sauce, the garlic, and thyme in a sturdy plastic bag. Add the steak, squeeze the air out of the bag, seal, and marinate at room temperature for 30 minutes or up to 2 hours in the refrigerator.2. Meanwhile, in a large pot of boiling water, cook the potatoes for 4 minutes. Add the green beans and coo****il the potatoes are firm-tender, about 6 more minutes. Drain and rinse under cold water; set aside.3. Preheat the grill to a medium heat. Spray the rack – off the grill-with nonstick cooking spray. Grill the steak and bell peppers, covered, turning occasionally, for 10 minutes or until the steak is medium rare. Be sure not to cook the steak beyond medium rare, as it tends to become tough.4. Let the steak stand for 10 minutes before thinly slicing. For the tenderest slices, cut the steak across the grain, holding the knife at a sharp angle to the cutting board.5. In a large bowl, combine the remaining 3 Tablespoons vinegar, remaining 1 teaspoon Worcestershire sauce, the mustard, apple juice, oil, and the salt. Add the potatoes, beans, and lettuce to the dressing, tossing to coat. Cut the peppers into 1-inch wide strips and add to the salad bowl, tossing to coat. Divide the steak and salad among 4 plates and serve warm or at room temperature. Makes 4 servings. Nutritional information for each serving: 389 calories, 24 grams protein, 49 grams carbohydrates  If you have a recipe that you would like to share in future issues of this newsletter, please send it to me at [email protected] | ||||
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