CRAZYCOOKER
New member
Ingredients
1 beef flank steak (1 1/2 pounds)
8 each red bliss potatoes with skin-2 inch size
3 seconds of olive oil cooking spray
2 teaspoons no slat, garlic herb seasoning
1/4 cup Hidden Valley® The Original Ranch® Light Dressing
1 10-ounce package chopped romaine lettuce (about 8 cups)
1 1/2 cups red seedless grapes, halved
2 tablespoons fresh basil, chopped
30 croutons
black pepper, fresh cracked
Marinade:
1/2 cup Hidden Valley® The Original Ranch® Light Dressing
1 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon cumin
Preparation
Prep Time: 45 min.
Marinate Time: 6-12 hrs.
Combine marinade ingredients in a small bowl; mix well. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight.
Pre-heat oven to 400 degree. Wash and cut potatoes into quarters, spread evenly on baking sheet and spray with olive oil for 3 seconds. Season with no salt, garlic herb seasoning. Roast potatoes in oven for 30 minutes.
Remove beef steak from marinate; discard marinade. Place steak on grid over medium, ash-covered coals. Grill flank steak, uncovered, 17 to 21 minutes for medium rare to medium doneness, turning occasionally. Carve steak across the grain into thin slices.
Combine romaine lettuce with Hidden Valley® Original Ranch® Dressing. Place equal amounts of salad on 6 large plates. Add 1/6 of sliced steak to each plate. Distribute remaining ingredients: potatoes, grape halves, chopped basil and croutons evenly to the 6 plates. Serve.
6 servings
calories: 427, total fat: 12.0g, saturated fat: 3.2g, % calories from fat: 25%, % calories from saturated fat: 7%, protein: 31g, carbohydrates: 49g, cholesterol: 39mg, dietary fiber: 6g, sodium: 289mg
1 beef flank steak (1 1/2 pounds)
8 each red bliss potatoes with skin-2 inch size
3 seconds of olive oil cooking spray
2 teaspoons no slat, garlic herb seasoning
1/4 cup Hidden Valley® The Original Ranch® Light Dressing
1 10-ounce package chopped romaine lettuce (about 8 cups)
1 1/2 cups red seedless grapes, halved
2 tablespoons fresh basil, chopped
30 croutons
black pepper, fresh cracked
Marinade:
1/2 cup Hidden Valley® The Original Ranch® Light Dressing
1 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon cumin
Preparation
Prep Time: 45 min.
Marinate Time: 6-12 hrs.
Combine marinade ingredients in a small bowl; mix well. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight.
Pre-heat oven to 400 degree. Wash and cut potatoes into quarters, spread evenly on baking sheet and spray with olive oil for 3 seconds. Season with no salt, garlic herb seasoning. Roast potatoes in oven for 30 minutes.
Remove beef steak from marinate; discard marinade. Place steak on grid over medium, ash-covered coals. Grill flank steak, uncovered, 17 to 21 minutes for medium rare to medium doneness, turning occasionally. Carve steak across the grain into thin slices.
Combine romaine lettuce with Hidden Valley® Original Ranch® Dressing. Place equal amounts of salad on 6 large plates. Add 1/6 of sliced steak to each plate. Distribute remaining ingredients: potatoes, grape halves, chopped basil and croutons evenly to the 6 plates. Serve.
6 servings
calories: 427, total fat: 12.0g, saturated fat: 3.2g, % calories from fat: 25%, % calories from saturated fat: 7%, protein: 31g, carbohydrates: 49g, cholesterol: 39mg, dietary fiber: 6g, sodium: 289mg
