Best 3 Grilled Flank Steak Salad With Parmesan Crisps Recipes
Indulge in a symphony of flavors with our grilled flank steak salad, an exquisite dish that tantalizes your taste buds with every bite. The succulent flank steak, marinated in a savory blend of herbs and spices, is grilled to perfection, achieving a beautiful char while maintaining its juicy tenderness. Nestled atop a bed of crisp greens, the steak is joined by a medley of fresh vegetables, each contributing its unique texture and flavor. The salad is then elevated with the addition of crispy parmesan crisps, adding a delightful crunch and a burst of umami. Drizzle the entire creation with a tangy balsamic vinaigrette, and you have a culinary masterpiece that will leave you craving more. This recipe also includes instructions for making homemade parmesan crisps, a versatile snack or topping that adds a touch of elegance to any dish. Elevate your next meal with this grilled flank steak salad, a harmonious blend of flavors and textures that will impress even the most discerning palate.
Here are our top 3 tried and tested recipes!
GRILLED FLANK STEAK SALAD WITH PARMESAN CRISPS
Any cookout becomes a special occasion when this is on the menu.
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h35m
Yield 4
Number Of Ingredients 10
Steps:
- In large nonmetal dish or resealable food-storage plastic bag, place steak and 1/2 cup dressing; turn to coat. Cover dish or seal bag; refrigerate at least 2 hours or overnight to marinate.
- Heat oven to 350°F. Spray large cookie sheet with cooking spray.
- To make Parmesan Crisps, spoon heaping teaspoonfuls Parmesan cheese in 12 mounds on cookie sheet. Spread each mound into 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.)
- 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.
- Meanwhile, toss asparagus with reserved marinade. Place asparagus in grill basket (grill "wok"); 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.
- 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.
Nutrition Facts : Calories 440, Carbohydrate 6 g, Cholesterol 90 mg, Fat 3, Fiber 3 g, Protein 39 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 3 g, TransFat 0 g
GRILLED STEAK WITH PARSLEY-PARMESAN SALAD
The rich and beefy flatiron is also known as a top blade steak, but you can use any cut.
Provided by Chris Fischer
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Rub steak with 2 tablespoons oil; season generously with salt and pepper. Let sit at room temperature 30 minutes.
- Prepare a grill for medium-high heat; oil grill grate. Grill steak to desired doneness, 5-7 minutes per side for medium-rare. Let rest 5 minutes before slicing against the grain.
- Meanwhile, toss parsley, Parmesan, lemon juice, and remaining 1 tablespoon oil in a medium bowl; season with salt, pepper, and more lemon juice, if desired. Serve steak topped with parsley-Parmesan salad.
GRILLED STEAK WITH ARUGULA AND SHAVED PARMESAN
Categories Low Carb Parmesan Steak Arugula Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Blend garlic, 2 teaspoons oil and black pepper in small food processor (or mash on plate with back of fork) to form paste. Pat steaks dry with paper towels. Rub garlic paste over both sides of steaks. Let stand at room temperature 30 minutes or refrigerate up to 8 hours. Prepare barbecue (medium-high heat). Grill steaks to desired doneness, about 9 minutes per side for medium-rare. Transfer steaks to cutting board. Let stand 5 minutes. Cut steaks on slight angle into 1/4-inch-thick slices.
- Arrange arugula on platter. Top with steak slices. Pour any accumulated juices over steaks; sprinkle with salt. Drizzle 1 tablespoon oil over steaks. Using vegetable peeler, shave Parmesan into strips over steaks. Serve with lemon wedges.
Tips:
- Choose the right flank steak: Look for a flank steak that is about 1 1/2 inches thick and has good marbling. This will ensure that the steak is tender and flavorful.
- Marinate the steak: Marinating the steak will help to tenderize it and add flavor. You can use a simple marinade made with olive oil, garlic, and herbs, or you can try a more complex marinade with ingredients like soy sauce, ginger, and orange juice.
- Grill the steak over high heat: This will help to sear the outside of the steak and keep it juicy on the inside. Cook the steak for about 4-5 minutes per side, or until it reaches your desired doneness.
- Let the steak rest before slicing: This will allow the juices to redistribute throughout the steak, making it more tender and flavorful.
- Serve the steak with a variety of toppings: Grilled flank steak is delicious served with a variety of toppings, such as chimichurri sauce, salsa, or guacamole. You can also top the steak with grilled vegetables or a simple salad.
Conclusion:
Grilled flank steak salad with Parmesan crisps is a delicious and easy-to-make meal that is perfect for a summer cookout. The steak is tender and flavorful, and the Parmesan crisps add a nice crunch. The salad is also a great way to get your daily dose of fruits and vegetables. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!
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