GRILLED FLANK STEAK AND PEACH SALAD

Southwestern-Style Beef Salad --
Lean Cut
  • Total Recipe Time: 25 to 30 minutes
  • Makes 6 to 8 servings.

INGREDIENTS

  1. 1 beef Flank Steak (about 1-1/2 to 2 pounds)
  2. 4 peaches peeled, sliced
  3. 4 plum tomatoes, cut into wedges
  4. 4 romaine lettuce hearts, cut in half
Marinade:
  1. 1/2 cup fresh lime juice
  2. 1/4 cup orange marmalade
  3. 1/4 cup olive oil
  4. 3 tablespoons minced jalapeño pepper
  5. 1 teaspoon salt

INSTRUCTIONS FOR GRILLED FLANK STEAK AND PEACH SALAD

  1. Combine marinade ingredients in small bowl. Place steak and 1/2 cup marinade in a food-safe plastic bag; turn steak to coat. Close bag securely; turn steak to coat.  Marinate steak in refrigerator 12 hours or overnight. Cover and reserve remaining marinade in refrigerator.

  2. Remove steak from marinade; discard marinade. Place steak in center of grid over medium, ash-covered coals.  Grill steak, covered, 16 to 21 minutes (over medium heat on preheated gas grill, 11 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

    Meanwhile, arrange peaches, tomatoes and lettuce on grid around steak. Grill peaches 2 to 4 minutes, tomatoes 2 to 3 minutes and lettuce hearts 1 to 2  minutes turning once.

  3. Carve steak across the grain into slices. Cut lettuce into small pieces. Combine lettuce and reserved marinade in large bowl; toss to coat. Divide lettuce evenly among 4 serving plates. Arrange beef slices, peaches and tomatoes over lettuce.

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