Flank Steak Salad with Cantaloupe

Italian salad dressing and lemon peel make this marinade for flank steak light and easy to prepare.

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  • Makes: 6 servings
  • Makes: 6 main-dish servings
  • Prep: 20 mins
  • Marinate: 12 hrs
  • Grill: 12 mins

Flank Steak Salad with Cantaloupe

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Directions

  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.

From the Test Kitchen

Marinate meat in the refrigerator for 12 to 24 hours as directed.

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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.
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