Summer Grilled Steak Salad

aaaCooking for Kids

It’s the start of Memorial Day weekend and the unofficial start of summer. So, I heated up the grill to make tonight’s dinner.

I let the kids play in the back yard while the steak was on the grill and let them eat dinner outside in the nice weather. I served grilled flank steak on a cool salad of healthy vegetables that the family likes with an easy homemade vinaigrette.

You Will Need:
1 (2-Pound) Flank Steak, Trimmed

Steak Marinade:
2 Teaspoons Worcestershire Sauce
1/2 Teaspoon Sea Salt
1/2 Teaspoon Black Pepper
Cooking Spray for Grill

Salad:
Romaine Lettuce
Carrots
Cucumber
Red Pepper
Kalamata Olives
Any Other Raw Vegetables the Kids Like in a Salad

Vinaigrette:

1/3 Cup Vegetable Oil
2 Tablespoons Plus 1-1/2 teaspoons Red Wine Vinegar
1-1/2 Teaspoons Sugar
1/2 Teaspoon Italian Seasoning
1/2 Teaspoon Lemon Juice
1 Garlic Clove, Minced
Salt and Pepper to Taste

What to Do:

1. Place the steak in an 11 x 7-inch baking dish. Sprinkle each side evenly with half of Worcestershire sauce, salt, and pepper and rub mixture into steak. Cover and refrigerate at least 20 minutes.
2. Heat up grill.
3. Place steak on grill rack coated with cooking spray and grill 8 minutes on each side or until desired degree of doneness.
4. Place cooked steak on a cutting board and cover loosely with foil. Let stand 10 minutes.
5. Assemble vegetables on a large serving plate.
6. Cut steak diagonally across grain into thin slices and place over the salad.
7. In a jar with a tight-fitting lid, combine the vinaigrette ingredients and shake well. Drizzle dressing over salad just before serving.

Reference:
Recipes and photo by Stephanie Felzenberg

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