|
1 beef flank steak (1-½ pounds)
8 red potatoes with skin – 2 inch size
3 seconds of olive oil cooking spray
2 teaspoons garlic herb seasoning, no salt
1 10-ounce package chopped romaine lettuce (about 8 cups)
6 tablespoons Hidden Valley® Original Ranch® Dressing, Light
1½ cups halved red seedless grapes
2 tablespoons chopped fresh basil
30 croutons
Fresh cracked black pepper to taste
Marinade:
½ cup Hidden Valley® Original Ranch® Dressing, Light
1 teaspoon chili powder
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon cumin
|
- Combine marinade ingredients in a small bowl; mix well. Place beef steak and marinade in food-safe plastic bag, turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight.
- Pre-heat oven to 400°. Wash and cut potatoes into quarters, spread evenly on baking sheet and spray with olive oil for 3 seconds. Season with garlic herb no salt seasoning. Roast potatoes in oven for 30 minutes.
- Remove beef steak from marinade; discard marinade. Place steak on grill over medium, ash-covered coals. Grill flank steak, uncovered, 17 to 21 minutes for medium rare to medium doneness, turning occasionally. Carve steak across the grain into thin slices.
- Combine romaine lettuce with Hidden Valley® Original Ranch® Dressing, Light. Place equal amounts of lettuce mixture on 6 large plates. Add 1/6 of sliced steak to each plate. Distribute remaining ingredients: potatoes, grape halves, chopped basil, black pepper and croutons evenly to the 6 plates. Serve.
|
