• Cooking Time: 10
  • Servings: 4
  • Preparation Time: 20


Rachael Ray is one of the best chefs of our times. This is a great salad, a meal all by it's self.


  • 1 flank steak (1 to 1 1/2 pounds)
  • 4 tablespoons extra-virgin olive oil, plus more for drizzling
  • Salt and freshly ground pepper
  • 3 tablespoons Worcestershire sauce
  • 2 garlic cloves, finely chopped
  • 2 teaspoons Dijon mustard
  • 2 cucumbers, sliced into thin half-moons
  • 1 yellow bell pepper, sliced into thin strips
  • One 10-ounce box frozen corn kernels, thawed
  • Chopped mint leaves
  • 8 ounces mixed salad greens


  • Heat a grill or grill pan over medium-high heat. Brush the steak with 1 tablespoon of the olive oil and season with salt and pepper. Grill for 5 minutes on each side for medium-rare; set aside.
  • In a medium bowl, whisk together the Worcestershire sauce, 1/2 teaspoon of salt, the garlic, the mustard and the remaining 3 tablespoons of olive oil. Add the steak and marinate for 15 minutes.
  • In a large bowl, combine the cucumber, bell pepper and corn.
  • When the steak is done marinating, place it on a cutting board and pour the marinade into a small saucepan set over high heat to simmer, about 1 minute. Slice the steak into 1/4-inch-thick strips and add to the vegetables. Add the marinade, mint and salt and pepper to taste, and toss.
  • Divide the greens among 4 dinner plates. Drizzle with olive oil and salt, then top with the steak strips and vegetables
  • Prep Time: 20 min
  • Cook Time: 10 min
  • Servings: 4

Categories: Beef  Broil/Grill  Main Dish 
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