Flank Steak Salad With Cantaloupe

No amount of good talking can make a good prayer-meeting. The impression prevails in some quarters that little homilies, pious exhortations, interesting anecdotes with a religious bearing, and well-selected quotations from popular religious writers are of equal value with prayer in a prayer-meeting. This cannot be true. In the former case we are talking among ourselves. It may be very edifying and helpful; but in the latter instance we are doing business directly with God. An ounce of believing prayer is worth a ton of edifying talk, if the Scriptures are good authority. To be sure, no prayer-meeting leader should object to a personal testimony, or to any contribution calculated to edify, but at the same time there is great need, in the average prayer-meeting, of developing the volume of prayer (J.F, Cowan).

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CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Meats, Salads	6	Servings

INGREDIENTS

1		Bottle, 8oz. Italain salad
		dressing
2	t	Finely shredded lemon peel
1	lb	Beef flank steak
		Lemon-pepper seasoning
1/2	lb	Fresh haricotes vert or
		other young tender green
		beans trimmed
5	c	Torn lettuce leaves
3	c	Fresh watercress or arugula
1		Cantaloupe, cut into wedges
		Teardrops or other cherry
		tomatoes optional

INSTRUCTIONS

Mix salad dressing and lemon peel. Sprinkle steak with lemon-pepper
seasoning. Place steak in a plastic bag set in a glass dish; pour 3/4
cup of the dressing mixture over meat. Seal bag and marinate in
refrigerator for 12 to 24 hours, turning occasionally. At serving
time, remove steak from bag and discard excess marinade. Grill steak
over medium-hot coals for 12 to 14 minutes or till it reaches desired
doneness, turning once. Meanwhile, in a medium saucepan add beans to
boiling water and simmer, covered, for 2 minutes or till  crisp-tender;
drain and rinse in cold water and set aside. In a large  mixing bowl
toss the green beans with the lettuce and watercress;  arrange tossed
salad mixture on individual dinner plates. Thinly  slice the flank
steak across the grain and arrange slices onto each  plate. Serve with
cantaloupe wedges, and garnish with tomatoes, if  desired. Drizzle
salad with remaining 1/4 cup dressing. Makes 6  main-dish servings.
Typed by Ethel Snyder <essie49@juno.com> Date:  Sept. 21, 1997  Recipe
by: Better Homes and Gardens magazine -- May 1997  Posted to MC-Recipe
Digest V1 #795 by essie49@juno.com (Ethel R  Snyder) on Sep 21, 1997

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