What's for Dinner: Grilled Flank Steak Salad


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Grilled Flank Steak Salad

After so many weeks of eating nothing but carbs, I've been craving meat like nobody's business. Thank goodness the weather's been cooperating, and I can dust off my grill.

This easy but satisfying salad has all the healthful tastes of summer plus juicy, tender flank steak. I think it'd be perfect for Mother's Day, especially if you can get the kids or husband to do the cooking.

This only serves 2, but no problem: My picky daughters don't eat meat. Their loss.

For cilantro dressing

3 tablespoons lime juice

2 tablespoons chopped shallot

2 tablespoons snipped fresh cilantro

1 tablespoon oil

1 tablespoon water

2 teaspoons honey

1 large clove garlic, peeled and quartered

1/2 teaspoon chili powder

1/4 teaspoon salt

1/4 teaspoon ground cumin

For salad

8 ounces flank steak

2 small yellow and/or red sweet peppers, seeded and halved

1 ear fresh sweet corn, husked and silks removed

2 green onions, trimmed

Vegetable oil

2 cups arugula or mixed greens

4 cherry tomatoes, halved

Prepare dressing by placing all ingredients in a blender or small food processor. Cover and blend or process until combined. Set aside.

Preheat grill.

Trim fat from steak. Score both sides with a knife in a diamond pattern at 1-inch intervals. Place steak in a resealable plastic bag set in a shallow dish. Pour half the dressing over the steak; set rest aside. Turn to coat then marinate in refrigerator for 30 minutes. Remove steak from marinade and discard marinade.

Lightly brush peppers, corn and green onions with oil.

Place steak and corn on grill rack directly over medium heat. Cover and grill for 17 to 21 minutes for medium (160 degrees) and until corn is tender, turning steaks once and turning corn occasionally. Add pepper halves to grill during the last 8 minutes of cooking and green onions the last 4 minutes of grilling, turning frequently. Let steak stand 5 minutes.

Thinly slice steak. Coarsely chop peppers and onions; cut corn from cob.

Divide arugula between two bowls. Place sliced steak, vegetables and tomatoes on arugula. Drizzle salads with reserved dressing.

-- "Better Homes and Gardens, Fresh Grilling" (Houghton Mifflin Harcourt, April 1, 2014, $19.99)


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