Grilled Steak And Potato Salad
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Place the flank steak in a ziploc bag.
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Add Worcestershire sauce, balsamic glaze, olive oil, and Italian seasoning.
2
Slice the fingerling potatoes in half.
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Place potatoes on a cookie sheet, drizzle with oil and salt. Roast in a 400 F oven for 20 minutes.
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Add greens to your serving platter.
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Top with dried cranberries and croutons.
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Top with shaved Parmesan cheese.
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Shave a red onion.
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Place in ice water to make crisp and to remove some of the potency.
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To make the dressing add balsamic to a mason jar.
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Add honey, olive oil, salt and Italian seasoning. Seal and shake to combine.
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Grill the flank steak for 4 minutes on a grill pan preheated over high heat.
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Rotate 45 degrees and grill for another 4 minutes.
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Flip and cook on the other side.
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Rotate 45 degrees and grill for another 4 minutes.
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Remove the meat and let rest for 10 minutes. Slice against the grain into thin slices.
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Top the salad with the meat and cooked potatoes and red onion. Top with desired amount of dressing.
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