How to make it

  • In a bowl, whisk the first six ingredients. Pour 1/3 cup into a large resealable plastic bag; add steak. Seal bag and turn to coat; refrigerate for 3 hours. Cover and refrigerate remaining marinade for dressing.
  • Drain and discard marinade from steak. Grill, covered, over indirect medium heat for 11-12 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Cut across the grain into thin slices.
  • In a large serving bowl, combine the greens, tomato, radishes, celery, onions and beef. Drizzle with reserved marinade and toss to coat.

Reviews & Comments 4

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  • Good4U 5 months ago
    Review in IMI 11 May 9, 2018
    Grilled Flank Steak
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  • eastcoaster 5 months ago
    Very good salad or you can add to. I did not use flank steak i used round. I pounded the steak to a half an inch thick which made it tender. The recipe as is is quite good, I grated the garlic in and used white vinegar in place of balsamic. I find with this type of mixed greens balsamic is a tad heavy. Thank you for the recipe,
    Made for the May challenge May 8, 2018
    5 🌟 stars.
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    " It was excellent "
    lanacountry ate it and said...
    Good one Jm and as always a 55555 from me!! :)
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    " It was excellent "
    chefmeow ate it and said...
    Yowza and yummo. This looks and sounds really really good. Great post my friend. You have my 5.
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