Grilled flank steak and peppers with baby kale salad
Uncooked lean and trimmed beef flank steak
Sweet mini baby bell pepper(s)
White balsamic vinegar
5 cup(s), baby variety, loosely packed
Grated Parmesan cheese
- Spray grill rack with nonstick spray and preheat grill to medium-high or prepare medium-high fire.
- 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.
- 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.
- Per serving: 4 slices steak, 3/4 cup peppers, and 1 cup salad