Flank Steak Spinach Salad
- Number of Servings: 8
Ingredients
2 beef flank steaks (about 1 pound each)1/2 bottle Italian salad dressing, dividedUncle Ben's Wild and long-grain rice6 oz fresh baby spinach1/2 pound fresh mushrooms1/2 large red onion, thinly sliced1 pint grape tomatoes, halved1 package (2-1/2 ounces) slivered almonds, toasted
Place steaks in gallon-size resealable plastic bag; add 3/4 cup salad dressing. Seal bag and turn to coat. Refrigerate steak overnight. Prepare the rice according to package directions. In a bowl, combine rice wtih 1/2 cup salad dressing. Cover and refrigerate rice overnight.
Drain and discard marinade frmo steaks. Grill steaks, uncovered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145; medium, 160; well-done, 170). Let stand for 10 minutes. Thinly slice steaks against the grain, cool to room temperature.
To serve, arrange spinach on a large platter. Top with the rice, mushrooms, onion, tomatoes and steak. Sprinkle with almonds, drizzle with remaining salad dressing.
Number of Servings: 8
Recipe submitted by SparkPeople user BERGERE1.
Drain and discard marinade frmo steaks. Grill steaks, uncovered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145; medium, 160; well-done, 170). Let stand for 10 minutes. Thinly slice steaks against the grain, cool to room temperature.
To serve, arrange spinach on a large platter. Top with the rice, mushrooms, onion, tomatoes and steak. Sprinkle with almonds, drizzle with remaining salad dressing.
Number of Servings: 8
Recipe submitted by SparkPeople user BERGERE1.
Nutritional Info Amount Per Serving
- Calories: 216.1
- Total Fat: 11.4 g
- Cholesterol: 28.5 mg
- Sodium: 249.2 mg
- Total Carbs: 13.4 g
- Dietary Fiber: 1.9 g
- Protein: 14.9 g
Member Reviews