- Active Time 20m
- Total Time 12h 25m
Makes 4 servings
- 1 1/2 pounds flank steak or London broil
- 1/2 cup Italian dressing
- 2 teaspoons prepared mustard
- 1/2 teaspoon Worcestershire sauce
- 2 teaspoons finely chopped shallots or onion
- 2 tablespoons red wine vinegar
- 1/2 cup vegetable oil
- 6 to 8 cups cleaned fresh salad greens
- Additional Italian dressing, to taste
- 2 tablespoons chopped red onion
- 2 carrots, peeled and sliced
- 1 cucumber, peeled, seeded and cubed
- 1/2 cup cubed feta cheese
- 1 large, ripe tomato, cut into wedges
Marinate the steak in the 1/2 cup Italian dressing overnight in the refrigerator, covered, turning occasionally.
In a bowl, whisk together the mustard, Worcestershire sauce and shallots. Whisk in the vinegar, and then slowly whisk in the oil, drop by drop, until the dressing is emulsified. (May be done in a food processor.) Set aside.
Preheat a charcoal grill, stovetop grill or broiler. Allow it to get very hot. Blot the excess marinade from the steak. Place the steak on the grill and cook 5 to 8 minutes on each side, depending on the thickness of the steak and desired doneness.
When cooked, remove the steak to a cutting board and loosely cover with foil. Allow steak to rest for about 5 minutes. Carve the steak against the grain, into thin slices.
Toss the greens with additional Italian dressing. Arrange on four plates. Sprinkle with the red onion, carrots, cucumber, cheese and tomato. Add slices of steak to each plate on top of the greens and serve.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
754 calories; 59g total fat; 104mg cholesterol; 629mg sodium; 15g carbohydrates; 4g fiber; 41g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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