There are salads. And then there are big, beefy steak salads—made with beans, hearts of palm and grape tomatoes. Choose this one for a hungry crowd.
What You Need
Original recipe yields 6 servings
1 beef flank steak (1 lb.)
3/4 cup KRAFT Zesty Italian Dressing
2 Tbsp. grated gingerroot
1 Tbsp. chopped fresh thyme
2 cloves garlic, minced
1/4 cup KRAFT Real Mayo Mayonnaise
1 pkg. (6 oz.) baby spinach leaves
2 cups grape tomato es, halved
1 can (15 oz.) cannellini beans, rinsed
1 can (14 oz.) hearts of palm, drained, cut into 1/4-inch-thick slices
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Let's Make It
Score steak on both sides with shallow cross-cuts; place in shallow dish. Whisk next 4 ingredients until blended. Pour half over steak; turn to evenly coat both sides of steak. Refrigerate 2 hours to marinate. Meanwhile, mix remaining dressing mixture with mayo. Refrigerate until ready to use.
Heat grill to medium-high heat. Remove steak from marinade; discard marinade. Grill steak 8 to 10 min. on each side or until medium doneness. Remove from grill; cover loosely with foil. Let stand 10 min. Meanwhile, toss spinach with tomatoes, beans and hearts of palm.
Cut steak across the grain into thin slices. Place spinach mixture on 6 serving plates; drizzle with mayo mixture. Top with meat.
Tenting the steak with foil as it rests keeps the steak warm and allows the fibers in the meat to relax, making it more tender.
Steak can be marinated up to 4 hours before grilling as directed.
Substitute 1-1/2 tsp. dried thyme leaves for the chopped fresh thyme.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 8g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.