Marinated and grilled flank steak is sliced and served atop a simple bed of torn red leaf lettuce and chopped tomatoes, and drizzled with an Asian-style soy vinaigrette.

Grilled Steak Salad

1 1/2 pounds flank steak

1/3 cup olive oil

1/3 cup soy sauce

Juice of 2 lemons

3 garlic cloves, finely minced

1/4 teaspoon red pepper flakes

1/4 teaspoon salt

1/8 teaspoon pepper

 

Salad Dressing:

2 tablespoons white wine vinegar

2 tablespoons soy sauce

1 green onion, chopped

1/8 teaspoon ground ginger

1/8 teaspoon pepper

1/3 cup olive oil

 

1 large bunch red-leaf lettuce, rinsed, dried and torn or cut into 1-inch wide strips

2 ripe tomatoes, chopped

1. Score both sides of meat with knife in diamond pattern at 1-inch intervals.
2. Whisk oil, soy sauce, lemon juice, garlic,pepper flakes, salt and pepper together in small bowl. Pour into plastic zip-lock style bag. Add steak; refrigerate for 4 hours or overnight, turning occasionally.
3. To cook, prepare outdoor grill with hot coals,or heat gas grill to hot. Remove steak from marinade; discard marinade.
4. Grill about 2 minutes per side or until grill marks appear. Move to cooler art of grill; cook covered, 12 minutes or until meat thermometer inserted in center of meat registers 145°F (approximately 60°C) for medium-rare. Let meat rest 10 minutes before slicing.
5. To prepare dressing, process vinegar, soy sauce, green onion, ginger and pepper in blender until smooth. With machine running, gradually add oil through center of lid. Process until thick and smooth.
6. Toss lettuce with dressing in bowl.
7. To serve, arrange sliced steak over bed of lettuce, sprinkle chopped tomatoes and drizzle with salad dressing.

Makes 6 servings.

To Broil: Heat broiler. place steak on greased broiler-pan rack. Grill 4 inches from heat 4 minutes on each side for medium-rare.