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Grilled Flank Steak Salad with Parmesan Crisps

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By Betty Crocker Kitchens
Updated Jan 27, 2010
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Any cookout becomes a special occasion when this is on the menu.

Grilled Flank Steak Salad with Parmesan Crisps

  • Prep Time 45 min
  • Total 2 hr 35 min
  • Servings 4
  • Ingredients 10
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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

Instructions

  • Step 
    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.
  • Step 
    2
    Heat oven to 350°F. Spray large cookie sheet with cooking spray.
  • Step 
    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.)
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

440 Calories
29g Total Fat
39g Protein
6g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
440
Calories from Fat
260
Total Fat
29g
44%
Saturated Fat
6g
32%
Trans Fat
0g
Cholesterol
90mg
30%
Sodium
700mg
29%
Potassium
650mg
19%
Total Carbohydrate
6g
2%
Dietary Fiber
3g
12%
Sugars
3g
Protein
39g
% Daily Value*:
Vitamin A
90%
90%
Vitamin C
40%
40%
Calcium
15%
15%
Iron
30%
30%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 5 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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