This juicy flank steak is grilled with a spicy honey-molasses mixture and then tossed with Parmigiano-Reggiano, romaine, lettuce and Dijon-Worcestershire vinaigrette. Its excellent for fancy dinner ideas; serve with a Belgian IPA. Smart Recipes, American Recipes, Beef Recipes, Recipes Beef American Grilled Flank Steak Salad Grilled Flank Steak Salad Recipe | PT35M Serves 4 Ingredients: 2 Tablespoons Fresh Lime Juice 0.25 Cup Extra-Virgin Olive Oil 1 Tablespoon Honey 1 Tablespoon Molasses 0.5 Teaspoon Cayenne Pepper 1 Tablespoon Coarsely Cracked Black Peppercorns 2 Cloves Garlic 1 Teaspoon Dijon Mustard 1 Teaspoon Worcestershire Sauce 1 Teaspoon Salt & Freshly Ground Black Pepper 2 Pounds Flank Steak 0.5 Cup Dry Breadcrumbs 0.25 Cup Parmigiano-Reggiano Cheese 2 Medium Hearts Of Romaine 1 Head Red Leaf Lettuce In a small bowl, mix together 1 tablespoon of lime juice and 1 tablespoon of olive oil. Add honey, molasses, cayenne pepper and cracked peppercorns and beat until well combined. Vinaigrette: In another small bowl, add garlic, mustard, remaining 1 tablespoon of lime juice, Worcestershire sauce, salt and black pepper and beat until well combined. Slowly, add remaining 1/4 cup of olive oil and beat until well. Season the steak with salt and pepper evenly. Heat a grill pan over high heat and cook steak for 13-15 minutes, flipping once halfway through. Coat the steaks with honey mixture and cook for another 2 minutes. Remove from heat and place steak onto a cutting board for 5-10 minutes. Meanwhile, in a small bowl, add breadcrumbs, Parmigiano, salt and black pepper and mix well. Cut flank steak into thin slices across the grain. In a platter, arrange the lettuce and drizzle with vinaigrette. Sprinkle with breadcrumbs mixture evenly. Place steak slices on top and serve.

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