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Marinated Flank Steak Salad



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In the dead of the hottest part of summer, it’s time to serve nice cool salads.  This is another very simple salad that makes a great refreshingly cool meal.  It also works really well going to a pot-luck gathering.  Easy, cool and loaded with flavor.  Just what you’d expect from Food~Flavor~Fun.  Give it a try!

Marinated Flank Steak Salad


  • 1/2 cup dry red wine
  • 2 cloves garlic, minced
  • 1 teaspoon coarsely ground black pepper
  • 1 pound flank steak
  • 1 small red bell pepper, cut into 1/4 inch slices
  • 1 small yellow bell pepper, cut into 1/4 inch slices
  • 1/2 pound mushrooms, sliced
  • 1 large bunch leaf lettuce, separated, rinsed and torn into bite-size pieces
  • 3/4 cup creamy Italian garlic dressing


Combine the wine, garlic and black pepper in a shallow glass casserole dish, stirring until blended.  Add the flank steak, pepper strips and mushrooms, turning once to coat.  Cover and refrigerate for several hours or overnight, turning occasionally.

Remove the steak from the marinade, reserving the marinade.  Broil the flank steak about 4 inches from the heat source on a rack in a broiler pan coated with cooking spray for 10 to 12 minutes, or until the desired degree of doneness, turning once.  Baste frequently with the reserved marinade, setting aside about a 1/4 cup.  Add the peppers and mushrooms to the broiler pan for the last 5 minutes of cooking.  Remove the steak from the heat and allow to rest for 5 minutes.

Slice the steak thinly at a diagonal and across the grain of the meat.  Arrange the steak slices, mushrooms and peppers on a bed of lettuce.  Combine the dressing with 1/4 of reserved marinade or pan drippings in a small sauce pan.  Heat over low heat stirring until heated thoroughly.  Pour over the prepared salads.  Serves about 4.


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Categories : Soups and Salads

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