| 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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