More Great Recipes: Beef | Broil/Grill | Main Dish

Rachael Ray's Grilled Steak Salad


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Serves 4 | Prep Time 20 | Cook Time 10

Ingredients

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


Pairs Well With


Notes

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

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