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Title: Flank Steak Salad with Cantaloupe
Categories: Meat Salad
Yield: 6 Servings
| 1 | Bottle (8oz.) italain salad dressing | |
| 2 | ts | Finely shredded lemon peel |
| 1 | lb | Beef flank steak |
| Lemon-pepper seasoning | ||
| 1/2 | lb | Fresh haricotes vert or other young,, tender, |
| Green beans- -trimmed | ||
| 5 | c | Torn lettuce leaves |
| 3 | c | Fresh watercress or arugula |
| 1 | md | Cantaloupe; cut into wedges |
| Teardrops or other cherry tomatoes, (optional) |
Mix salad dressing and lemon peel. Sprinkle steak with lemon-pepper
seasoning. Place steak in a plastic bag set in a glass dish; pour 3/4 cup
of the dressing mixture over meat. Seal bag and marinate in refrigerator
for 12 to 24 hours, turning occasionally. At serving time, remove steak
from bag and discard excess marinade. Grill steak over medium-hot coals for
12 to 14 minutes or till it reaches desired doneness, turning once.
Meanwhile, in a medium saucepan add beans to boiling water and simmer,
covered, for 2 minutes or till crisp-tender; drain and rinse in cold water
and set aside. In a large mixing bowl toss the green beans with the lettuce
and watercress; arrange tossed salad mixture on individual dinner plates.
Thinly slice the flank steak across the grain and arrange slices onto each
plate. Serve with cantaloupe wedges, and garnish with tomatoes, if desired.
Drizzle salad with remaining 1/4 cup dressing. Makes 6 main-dish servings.
Typed by Ethel Snyder Posted to MM-Recipes Digest V4 #4 by and To: boxes, and you MUST already
have established a connection with on Sep 18, 1997
Recipe by: Better Homes and Gardens magazine -- May 1997
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