| Marinade 1/4 cup olive oil 1/3 cup balsamic vinegar 1 tablespoon brown sugar 1 tablespoon Dijon mustard 1/2 teaspoon minced garlic 1/2 teaspoon pepper |
1 beef flank steak (3/4 pound) 1 pkg (5 oz) spring mix salad greens 1 plum tomato, cut into wedges 1/4 cup sliced radishes 1/4 cup chopped celery 2 green onions, cut into 1-inch strips |
1. In a bowl, whisk the first six ingredients. Pour 1/3 cup into a large resealable plastic bag; add steak. Seal bag and turn to coat; refrigerate for 3 to 12 hours. Cover and refrigerate the remaining marinade for dressing.
2. Drain and discard marinade from steak. Grill, covered, over indirect medium heat for 11-12 minutes on each side or until meat reaches desired doneness (for rare, a meat thermometer should read 140°; medium, 160°; well-done, 170°). Cut across the grain into thin slices.
3. In a large serving bowl, combine the greens, tomato, radishes, celery, onions and beef. Drizzle with reserved marinade and toss to coat.
Makes 4 servings.
Total time -- prep: 10 min + marinating; grill: 25 min.
Source: Taste of Home, "Grilled Flank Steak Salad," https://www.tasteofhome.com/recipes/grilled-flank-steak-salad/