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Grilled Romaine Salad with Glazed Flank Steak

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.

Author: Mommy Hates Cooking

Meal Type: Salad

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4 serving

Calories: 247 kcal per serving

Ingredients

  • 2 - Whole Romaine Hearts
  • Olive Oil Cooking Spray
  • ½ Tsps - Garlic Salt
  • 1 - Medium Tomato
  • 2 Tbsps - Parmesan Cheese
  • 1 Pound - Certified Angus Beef ® brand Flank Steak
  • 2 Tbsps - Soy Sauce or Gluten-Free Soy Sauce
  • ½ Tbsps - Worcestershire Sauce or Gluten-Free Worcestershire Sauce
  • 2 Tbsps - Brown Sugar
  • ½ tsp - ground ginger
  • 1 Clove - Garlic

Instructions

  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. 
  2. Place the steak either in a sealable bag or in a baking dish and pour the marinade evenly over the steak.
  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.
  4. Once ready to cook, warm the grill to medium-high heat.
  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.
  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.
  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.
  8. Once the steak and romaine are done, remove.  Let the steak rest for 10 minutes.
  9. Cut the steak in thin slices against the grain.
  10. Build the salad, topping the romaine with steak, tomatoes, and cheese.
  11. Cut up into a serving size or serve whole.

Nutrition

Energy: 247 kcal | Total Fat: 9 g | Saturated: 4 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 77 mg | Total Carbs: 13 g | Fiber: 2 g | Sugars: 9 g | Proteins: 28 g | Sodium: 876 mg | Polyunsaturated: 0 g | Monounsaturated: 4 g

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