Grilled Flank Steak Salad

CAROLYN SAYS:  "Earthquake Garlic Sauce is so versatile, it works with poultry, seafood, or in this case, beef. Score the beef to allow the marinade to penetrate. Cutting the steak across the grain keeps it nice and tender."

1 whole flank steak (1½ to 1¾ pounds), scored
2 tablespoons Earthquake Garlic Sauce
2 heads romaine lettuce, outer leaves discarded, inner leaves separated
and left whole or roughly chopped
1 pint cherry tomatoes, sliced in half lengthwise
1 small red onion, cut into 1/4 inch slices
2 ounces shaved extra-sharp cheddar cheese
Salt and freshly ground black pepper to taste

Place meat in a shallow dish or plastic bag. Lightly coat both sides of meat with Earthquake Garlic Sauce. Marinate 20 minutes or up to 12 hours. Prepare grill to medium hot. While grill is heating, arrange lettuce, tomatoes and onion on platter or individual plates. Spray the grill rack with non-stick cooking spray for the grill.  Place meat on rack grill 4 to 6 minutes over direct heat. With tongs, turn the meat and grill an additional 4 to 5 minutes for rare to medium rare. Transfer meat to cutting board and allow meat to rest for 5 minutes before carving. Cut meat across grain into ¼-inch bite-size strips. Arrange on top of composed salad. Drizzle with additional Earthquake Garlic Sauce to taste. Sprinkle with cheese. Pass additional sauce.

Serves 4

Filed under: BeefSalad

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