Herb-spiced Flank Steak Salad on the Pellet Grill
Herb-spiced Flank Steak Salad on the Pellet Grill, a Salads beef recipe, ready in 135 minutes, serves 4 Servings.
Recipe Courtesy Of:
Cook Time: 2 hrs 15 mins
Servings: 4
Ingredients: 18
Ingredients
Spice Mix
Salad Dressing
Preparation
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Step 1
Prepare spice mix and set aside.
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Step 2
Prepare pellet grill according to manufacturer’s instructions. Preheat pellet grill to 225° F.
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Step 3
Prepare steak by rubbing ¼ tsp. olive oil on each side of the steak, then sprinkling 1 ½ Tbsp. of spice mix on each side of steak. Take care not to contaminate your spice mixture with a spoon that has touched raw meat. (Note: If time allows, seal your steak in a plastic zip-top bag with the olive oil and seasonings to marinate for 6-12 hours prior to grilling.)
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Step 4
About an hour in to cooking your steak, preheat oven to 425°F.
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Step 5
Toss diced onion, sweet potato, and eggplant with 1 ½ Tbsp. olive oil and 1 ½ Tbsp. spice mix. Place vegetables on a baking sheet and bake for 45 minutes. Toss veggies halfway through baking, then remove from oven when fork-tender.
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Step 6
While veggies are cooking, prepare salad dressing by mixing together olive oil, red wine vinegar, and remainder of spice mix (about 1 ½ Tbsp).
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Step 7
When the steak is finished cooking, remove from pellet grill, cover lightly with foil and rest 3-5 minutes before slicing. Slice steak against the grain first (perpendicular to the natural “lines”in the meat), then into bite-sized pieces.
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Step 8
Top salad greens with roasted veggies, cheese, tomatoes, and Flank Steak. Toss with salad dressing.
Nutrition Information
Nutrition information per serving: 537 Calories; 302 Calories from fat; 34.0 g Total Fat (8.2 g Saturated Fat; 19.5 g Monounsaturated Fat); 81 mg Cholesterol; 701.8 mg Sodium; 26.6 g Total Carbohydrate; 7.9 g Dietary Fiber; 32.9 g Protein; 6.4 mg Iron; 1139.6 mg Potassium; 0.2 mg Thiamin; 0.2 mg Riboflavin; 11.9 mg Niacin (NE); 0.9 mg Vitamin B6; 1.2 mcg Vitamin B12; 5.2 mg Zinc; 32.9 mcg Selenium; 117.6 mg Choline.
This recipe is an excellent source of Dietary Fiber, Protein, Iron, Potassium, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline. It is a good source of Thiamin and Riboflavin.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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