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Flank Steak Salad with Cantalope

Source of Recipe

Penny


List of Ingredients

1 8-ounce bottle Italian salad dressing 
2 teaspoons finely shredded lemon peel 
1 pound beef flank steak 
Lemon-pepper seasoning 
1/2 pound fresh haricot vert or other young, tender green beans, trimmed 
5 cups torn leaf lettuce 
3 cups fresh watercress or arugula 
1 medium cantaloupe, cut into wedges 
Teardrop or other cherry tomatoes (optional)





Recipe

1. Mix salad dressing and lemon peel. Sprinkle steak with lemon-pepper seasoning. Place steak in a plastic bag set in a glass dish; pour 3/4 cup of the dressing mixture over meat. Seal bag and marinate in refrigerator for 12 to 24 hours, turning occasionally.

2. At serving time, remove steak from bag; discard excess marinade. Grill steak on an uncovered grill directly over medium-hot coals for 12 to 14 minutes or until meat reaches desired doneness, turning once.

3. Meanwhile, in a medium saucepan add beans to boiling water and simmer, covered, for 2 minutes or until crisp-tender; drain and rinse in cold water and set aside. In a large mixing bowl toss the green beans with the lettuce and watercress; arrange tossed salad mixture on individual dinner plates.

4. Thinly slice the flank steak across the grain and arrange slices on each plate. Serve with cantaloupe wedges and garnish with tomatoes, if desired. Drizzle salad with remaining 1/4 cup dressing. Makes 6 main-dish servings.