Cowboy Ranch Flank Steak Salad

Submitted by Vernalisa

Credit: Chef Mark Goodwin CEC, CND


Servings: 6.

1 beef flank steak (1-½ pounds)
8 red potatoes with skin – 2 inch size
3 seconds of olive oil cooking spray
2 teaspoons garlic herb seasoning, no salt
1 10-ounce package chopped romaine lettuce (about 8 cups)
6 tablespoons Hidden Valley® Original Ranch® Dressing, Light
1-½ cups halved red seedless grapes
2 tablespoons chopped fresh basil
30 croutons
Fresh cracked black pepper to taste

Marinade:
½ cup Hidden Valley® Original Ranch® Dressing, Light
1 teaspoon chili powder
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon cumin

Combine marinade ingredients in a small bowl; mix well. Place beef
steak and marinade in food-safe plastic bag, turn steak to coat. Close bag
securely and marinate in refrigerator 6 hours or as long as overnight.

Pre-heat oven to 400°. Wash and cut potatoes into quarters, spread
evenly on baking sheet and spray with olive oil for 3 seconds. Season with
garlic herb no salt seasoning. Roast potatoes in oven for 30 minutes.

Remove beef steak from marinade; discard marinade. Place steak on grill
over medium, ash-covered coals. Grill flank steak, uncovered, 17 to 21
minutes for medium rare to medium doneness, turning occasionally. Carve
steak across the grain into thin slices.

Combine romaine lettuce with Hidden Valley® Original Ranch® Dressing,
Light. Place equal amounts of lettuce mixture on 6 large plates. Add 1/6
of sliced steak to each plate. Distribute remaining ingredients:
potatoes, grape halves, chopped basil, black pepper and croutons evenly to
the 6 plates. Serve.


Nutritional Information per Serving
Calories: 423 Carbohydrates: 51g
Total Fat: 11g Cholesterol: 39mg
Saturated Fat: 3.1g Dietary Fiber: 6g
% of Calories from Fat: 23% Sodium: 299mg
Protein: 31g