Prepare a charcoal or gas grill for direct grilling ocer medium-high heat. Let 1 cooked Grilled Flank Steak stand at room temperature for 30 minutes. Thinly slice steak; set aside.
Have leftover Grilled Flank Steak? It's perfect as the main protein in our Summer Steak Salad!
Servings and Ingredients
|1||Grilled Flank Steak|
|2||Hy-Vee romaine lettuce hearts|
|3||red pears, cored and quartered|
|2||orange bell peppers, seeded and halved|
|1||medium red onion, quartered|
|2 tbsp.||Hy-Vee canola oil|
|⅓ c.||Hy-Vee Italian salad dressing, plus additional for serving|
|Green onions, sliced, for garnish|
Things To Grab
- Charcoal or gas grill
- Silicone pastry brush
- Large serving platter
Brush romaine lettuce, pears, orange bell peppers, and red onion with canola oil. Grill for 5 minutes or until crisp-tender, turning occasionally. Remove from grill. Cut romaine in half lengthwise; cut vegetables and pears and toss with Italian salad dressing. Arrange with steak on a serving platter. Garnish with green onions and serve with additional dressing, if desired.
Amounts Per Serving
- Total Fat: 25g
- Cholesterol: 70mg
- Sodium: 410mg
- Total Carbohydrates: 32g
- Protein: 27g
Hy-Vee Seasons August 2020