Grilled Flank Steak & Romaine Salad with Beets
Trim fat from meat. Score both sides of the flank steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a large resealable plastic bag set in a shallow dish. For marinade, in a small bowl, whisk together 2 tablespoons of the balsamic vinegar, 1 tablespoon of the lemon juice, the soy sauce, Worcestershire sauce, mustard, garlic and a pinch of the pepper. Pour marinade over the steak. Seal bag and turn to coat. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally.Advertisement
In a medium bowl, combine beets, remaining 2 tablespoons balsamic vinegar, 1 teaspoon of the olive oil and a pinch of pepper; set aside.
Cut heart of romaine in half lengthwise (do not remove the core so the leaves remain attached). In a small bowl, whisk together remaining 1 tablespoon lemon juice and 1 teaspoon olive oil. Brush mixture on the romaine; set aside.
Drain steak, discarding marinade. Heat a grill pan over medium heat. Grill steak for 15 minutes for medium-rare doneness (145 degrees F), turning once halfway through grilling. Cover with foil and let stand. Grill romaine 5 minutes, turning once.
Place romaine on a serving platter and top with undrained beet mixture. Thinly slice steak diagonally across the grain and place on top of the salad. If desired, garnish with Parmesan to serve.
Tip: To cook fresh beets, wash and trim the beets; pat dry. Wrap beets in foil and bake at 400 degrees F for 1 1/4 to 1 1/2 hours or until tender. Remove from oven and cool slightly. Unwrap and slip off skins under cool running water. Place beets in a covered container and refrigerate until needed. Or, use packaged refrigerated cooked whole baby beets.
2 1/2 lean protein, 1 1/2 fat, 1 starch, 1 vegetable