Grilled Flank Steak Salad with Parmesan Crisps

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 200.2
  • Total Fat: 10.7 g
  • Cholesterol: 41.8 mg
  • Sodium: 441.8 mg
  • Total Carbs: 7.5 g
  • Dietary Fiber: 2.8 g
  • Protein: 20.2 g

View full nutritional breakdown of Grilled Flank Steak Salad with Parmesan Crisps calories by ingredient
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Number of Servings: 6


    1 lb beef flank steak
    1/2 cup balsamic vinaigrette dressing or Italian dressing
    1/2 teaspoon cracked black pepper
    1lb fresh asparagus spears, trimmed
    1/4 teaspoon salt
    1/8 teaspoon pepper
    6 cups torn romaine lettuce
    1/2 cup thinly sliced radishes
    Additional 1/4 cup dressing
    Parmesan crisps
    6 tablespoons finely shredded Parmesan cheese.


1. In large nonmetal dish or resealable food storage plastic bag and 1/2 cup dressing; turn to coat. Cover dish or seal bag; refrigerate at least 2 hours or overnight to marinate.
2. Heat oven to 350F. Spray large cookie sheet with cooking spray.
3. To make Parmesan crisps, spoon heaping teaspoonfuls Parmesan cheese in 12 mounds on cookie sheet. Spread each mound into a 2 inch circle. Bake 6 to 8 minutes or until light brown. Carefully remove from pan to cooling rack. (Crisps may be made up to 2 days ahead and kept between layers of waxed paper in airtight container at room temperature).
4. Heat gas or charcoal grill. Remove steak from marinade; reserve marinade. Sprinkle steak with cracked black pepper. Place steak on grill over medium heat. Cover grill; cook 15 to 18 minutes or until desired doneness, turning halfway through grilling. Let stand 5 minutes.
5. Meanwhile, toss asparagus with reserved marinade. Place asparagus in grill basket; discard any remaining marinade. Place asparagus on grill. Cover grill; cook 6 to 8 minutes, turning occasionally, until tender. Season asparagus with salt and pepper.
6. In large bowl, toss lettuce, radishes and the additional 1/4 cup dressing. Divide lettuce mixture among 4 dinner plates. Cut steak across grain into thin slices. Divide steak slices and asparagus evenly among plates.
Serve with crisps.

Number of Servings: 6

Recipe submitted by SparkPeople user MSDESERTRODENT.

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