Grilled flank steak and peppers with baby kale salad
3
Points®
Total time: 19 min • Prep: 4 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
In less than 15 minutes, you can grill a flavorful flank steak to serve with a simple kale salad. While you're grilling the flank steak, grill roasted red peppers to add texture and color to the salad. Using whole baby peppers saves prep time, but you can substitute 3 large red or yellow bell peppers cut into 2-inch strips instead. After grilling the peppers, cut the strips into thin slices. The simple salad dressing contains just oil and vinegar sprinkled with a little salt and pepper. You could also substitute either collard greens or spinach for the kale in this salad.
Ingredients
Uncooked lean and trimmed beef flank steak
1 pound(s)
Steak seasoning
4 tsp
Sweet mini peppers
1 pound(s)
Olive oil
1 Tbsp
White balsamic vinegar
2 tsp
Table salt
¼ tsp
Black pepper
⅛ tsp
Kale
5 cup(s), baby variety, loosely packed
Grated Parmesan cheese
¼ cup(s)
Cooking spray
1 spray(s)
Instructions
1
Spray grill rack with nonstick spray and preheat grill to medium-high or prepare medium-high fire.
2
Sprinkle steak with seasoning blend. Place steak and bell peppers on grill rack. Grill, turning peppers occasionally and turning steak once, until peppers are tender and instant-read thermometer inserted into center of steak registers 145°F, about 10 minutes. Transfer steak to cutting board and cut into 16 slices.
3
Whisk together oil, vinegar, salt, and pepper in large bowl. Add kale and Parmesan and toss to coat. Divide salad evenly among 4 plates; top with steak and peppers.
4
Per serving: 4 slices steak, 3/4 cup peppers, and 1 cup salad
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