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.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
Have leftover Grilled Flank Steak? It's perfect as the main protein in our Summer Steak Salad!
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
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.
Nutrition facts
Servings
450 Calories per serving
Amounts Per Serving
- Total Fat: 25g
- Cholesterol: 70mg
- Sodium: 410mg
- Total Carbohydrates: 32g
- Protein: 27g
Daily Values
0%
Iron 15%
0%
Calcium 6%
0%
Vitamin D 0%
0%
Potassium 15%