INGREDIENTS – Flank steak – Garlic – Olive oil – Worcestershire sauce – Salt and pepper – Basil Chive Dressing – Grape or cherry tomatoes
Grilling Romaine lettuce might be new to you but it is so delicious. It serves up slightly charred with a nutty, deep flavor. Garlic infused flank steak is tender and easy to prepare quickly. If you buy a larger cut of flank steak, it makes a great stroganoff and tacos too, so you get several meals out of it. Making this salad is a great way to eat healthy! Try it all week!
PREPARE THE BASIL CHIVE YOGURT DRESSING UP TO 5 DAYS AHEAD AND KEEP IT IN THE REFRIGERATOR.
IF YOU PURCHASE A NON-MARINATED FLANK STEAK, YOU CAN PREPARE THIS MARINADE FOR THE STEAK UP TO 2 DAYS AHEAD OF GRILLING.
AN OUTDOOR GRILL IS THE BEST WAY TO PREPARE THIS DINNER BUT AN INDOOR ONE WILL WORK IN A PINCH. TO ACHIEVE A MEDIUM RARE STEAK, COOK EACH SIDE ABOUT 5 MINUTES.
ADD THE ROMAINE LETTUCE TO THE GRILL, ON A LOWER HEAT SECTION, WHEN YOU HAVE JUST A FEW MINUTES LEFT ON THE STEAK. THE LETTUCE NEEDS 1-2 MINUTES EACH SIDE.
IDEALLY, THE FLANK STEAK SHOULD REST ABOUT 15 MINUTES AFTER COMING OFF THE GRILL BEFORE SLICING IT UP AGAINST THE GRAIN.
ASSEMBLE THE SALAD BY PLATING THE LETTUCE FIRST, ADDING SOME HALVED GRAPE TOMATOES, SLICED STEAK AND THEN TOP IT WITH THE CREAMY DRESSING.