Grilled flank steak and peppers with baby kale salad
6
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)
