Flavourful flank steak is both affordable and easy to prepare.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3 Tbsp. chopped cilantro, divided
2 Tbsp. lemon juice
1/2 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing, divided
1 beef flank steak (1/2 lb./225 g)
8 cups torn romaine lettuce
12 cherry tomatoes, cut in half
1/2 cup frozen corn, thawed
3/4 cup Cracker Barrel Shredded Old Cheddar Cheese
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How do I make it ?
Mix 1 Tbsp. cilantro, lemon juice and 2 Tbsp. dressing; pour over steak in shallow dish. Turn steak to coat both sides. Refrigerate 30 min. to marinate, turning steak after 15 min.
Heat barbecue to medium heat. Remove steak from marinade; discard marinade. Grill steak 10 min. or until medium doneness (160ºF), turning after 5 min. Remove from barbecue. Let stand 5 min. Cut across the grain into thin slices.
Cover platter with lettuce; top with meat, tomatoes, corn, cheese, remaining dressing and cilantro.
Kraft Kitchen Tips!
Serve with whole wheat rolls to round out the meal.
Top salad with 1 cup croutons.
Substitute lime juice for the lemon juice.
Calories From Fat
% Daily Value
Fat 16 g
Saturated fat 7 g
Cholesterol 45 mg
Sodium 470 mg
Carbohydrate 13 g
Fibre 3 g
Sugars 6 g
Protein 19 g
4 servings, 2 cups (500 mL) each
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.