Grilled flank steak with clementine salad
1
Points®
Total time: 19 min • Prep: 4 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Prepare an easy rub of salt and chili pepper for this grilled flank steak recipe that can be prepared in just under 20 minutes. It's delicious topped with the zesty clementine salad that gets a slight kick from the jalapeños. The salad dressing also has an added zest from orange juice that's mixed with the oil, vinegar and black pepper. We placed all the ingredients for the salad dressing in a mason jar, sealed it and shook the jar. It's a perfect way to mix the ingredients and also can serve as a storage container for the dressing if you want to double the batch.
Ingredients
Uncooked lean flank steak
1 pound(s), trimmed
Table salt
¾ tsp
Chili powder
½ tsp
Clementine
2 large, peeled, sectioned, and cut into 1/2-inch pieces
Cilantro
¼ cup(s), chopped
Jalapeño pepper
1 medium, seeded and minced
Scallions
2 Tbsp, minced
Orange juice
¼ cup(s)
Balsamic vinegar
1 Tbsp
Canola oil
1 tsp
Black pepper
⅛ tsp
Cooking spray
1 spray(s)
Instructions
1
Spray large ridged grill pan with nonstick spray and set over medium-high heat. Sprinkle steak with ½ teaspoon salt and chili powder. Place steak in pan and cook, turning once, until instant-read thermometer inserted into side of steak registers 145°F, about 10 minutes. Transfer to cutting board and let stand 5 minutes.
2
Meanwhile, to make salad, stir together clementines, cilantro, jalapeño, and scallion in medium bowl.
3
To make dressing, whisk together orange juice, vinegar, oil, remaining ¼ teaspoon salt, and black pepper in small bowl.
4
Cut steak across grain into 16 slices and divide evenly among 4 plates. Top steak evenly with salad and drizzle evenly with dressing.
5
Serving size: 4 slices steak, ⅓ cup salad, and 1½ tablespoons dressing
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