Recipe - Flank Steak Salad With Cantaloupe

1 Bottle (8oz.) Italain salad
dressing
2 teaspoon Finely shredded lemon peel
1 pound Beef flank steak
Lemonpepper seasoning
One half pound Fresh haricotes vert or
other young, tender green
beans, trimmed
5 cup Torn lettuce leaves
3 cup Fresh watercress or arugula
1 md Cantaloupe; cut into wedges
Teardrops or other cherry
tomatoes, (optional)

Mix salad dressing and lemon peel. Sprinkle steak with lemonpepper
seasoning. Place steak in a plastic bag set in a glass dish; pour Three fourths 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 mediumhot 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 crisptender; 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 One fourth cup dressing. Makes 6 maindish servings.
Typed by Ethel Snyder essie49@juno.com Date: Sept. 21, 1997

Recipe by: Better Homes and Gardens magazine May 1997

Posted to MCRecipe Digest V1 #795 by essie49@juno.com (Ethel R Snyder) on
Sep 21, 1997