Flank Steak Salad with Cantaloupe
- 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.
- 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.
- 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.
- 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.
From the Test Kitchen
Marinate meat in the refrigerator for 12 to 24 hours as directed.
Nutrition Facts (Flank Steak Salad with Cantaloupe)
- Per serving:
- 248 kcal ,
- 15 g fat
- (4 g sat. fat ,
- 35 mg chol. ,
- 245 mg sodium ,
- 12 g carb. ,
- 1 g fiber ,
- 16 g pro.