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Grilled Romaine Salad with Glazed Flank Steak
Grilled Romaine Salad with Glazed Flank Steak is a wonderful meal to eat outdoors and serve with grilled flank steak.
Ingredients
Instructions
- Step 1
At least 12 hours before cooking, combine the soy sauce, Worcestershire sauce, brown sugar, ginger, and garlic in a small dish. Whisk this well to form the marinade.
- Step 2
Place the steak either in a sealable bag or in a baking dish and pour the marinade evenly over the steak.
- Step 3
Place the steak in the fridge for 12 hours to let the marinade soak in, rotating it occasionally to make sure it is evenly coated.
- Step 4
Once ready to cook, warm the grill to medium-high heat.
- Step 5
Cut the romaine hearts in half lengthwise. Add an even coat of olive oil spray to each half and a dash of garlic salt. Set aside.
- Step 6
Place the steak on the grill for 3-5 minutes on each side. The internal temperature needs to be at about 135-140 degrees.
- Step 7
In the final 5 minutes of grilling, place the romaine cut side down on the grill. Let this cook for about 5 minutes until it's nicely charred.
- Step 8
Once the steak and romaine are done, remove. Let the steak rest for 10 minutes.
- Step 9
Cut the steak in thin slices against the grain.
- Step 10
Build the salad, topping the romaine with steak, tomatoes, and cheese.
- Step 11
Cut up into a serving size or serve whole.
Tips & Tricks
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