Flank Steak Salad – Marinade and Salad
1/3 c. red wine vinegar
2 T. olive oil
1 t. garlic juice or garlic powder
dash of liquid smoke
1/3 c. brown sugar
3 T. soy sauce
Tenderize flank steak with a fork or use a blade tenderizer. ( www.amazon.com/Deni-MT48-Blade-Meat-Tenderizer/dp/B0000DDUCM) Add to marinade and marinate overnight. (or at least 2 hours)
Grill or broil flank steak until internal temperature reaches 140 degrees (for medium).
Slice on the bias. Serve cold on top of salad.
¼ c. sugar
2 T. green onion
½ c. salad oil
1/3 c. cider vinegar
1 t. salt
1 t. dry mustard
Blend together. Mix salad greens with dressing. Go light on the dressing. You don’t want your salad greens to get soggy.
Add whatever you want for color and taste. This is what I add:
Tub or bag of mixed salad greens
pine nuts/slivered almonds
feta cheese/mozzarella cheese
Lay lettuce (mixed with dressing) on serving platter. Sprinkle other ingredients on top. Top with flank
steak. Drizzle additional salad dressing on top if you wish. Dig in and ENJOY!!!