Friday, February 3, 2012

Flank Steak Salad

I was sure I'd already posted this recipe since it's one of my old stand-bys, but I don't see it anywhere.  I make this all the time in the summer, and whenever the weather is nice enough to grill during the rest of the year.  You can alter the salad ingredients to whatever you have on hand.  I usually serve with a loaf of homemade wheat bread.  As a note, flank steak shrinks a lot when cooking.  Just something to keep in mind when purchasing.

Flank Steak Salad

1 flank steak (can also use skirt steak if you can't find flank steak)
1 tsp cumin
1 tsp coriander
1 tsp chili powder
1 tsp garlic salt
1/2 tsp ground ginger
1/4 tsp cayenne pepper
Salad greens (I use a mix of baby spinach and baby romaine or a spring mix)
2 tomatoes, cut into 1/2" pieces
1 cucumber, cut into 1/2" pieces
1/2 cup black beans, drained and rinsed
1 avocado, sliced into 1/2" cubes
1/2 a small red onion, thinly sliced
1/2 a red bell pepper, thinly sliced
Your favorite salad dressing (my recommendation is either Ranch or Poppy Seed)

For the steak:
In a small bowl combine cumin, coriander, chili powder, garlic salt, ginger, and cayenne pepper.  Rub over both sides of flank steak.  Heat grill or broiler.  Cook on high or medium-high for 3 minutes each side.  Reduce heat to medium-low and grill an additional 3 minutes per side.  Let rest at least 5 minutes. After meat has rested, slice in 1/4"-thin slices crosswise to the grain.  Then if desired you can cross-cut the slices to form bite-sized pieces.

For the salad:
Combine all ingredients except dressing and toss lightly.  Add the steak and dressing on top. 
Serves 4-6 as a main dish.

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