Mustard Steak Salad
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It's another hot summer night, the kids are all at sleepovers, and we're looking for a refreshing dinner to enjoy on the back porch or at the picnic table. This salad may be light, but when you add the steak, it's a perfect summer meal.
What You'll Need
- 1 (¾-pound) flank steak
- 2 tablespoons Dijon-style mustard
- 1 garlic clove, minced
- 1/4 teaspoon black pepper
- 3/4 cup Italian dressing
- 1 (16-ounce) package mixed salad greens
- 2 plum tomatoes, cut into wedges
What to Do
- Coat a medium skillet with nonstick cooking spray. Using a knife, score the steak diagonally on both sides, making a criss-cross pattern.
- In a small bowl, combine the mustard, garlic, and pepper; mix well and rub over both sides of the steak. Preheat the skillet over high heat.
- Add the steak and cook for 4 to 5 minutes per side for medium-rare, or until desired doneness. Remove the steak to a cutting board and slice thinly across the grain.
- Add the Italian dressing to the skillet and stir to combine with the pan drippings.
- Divide the salad and tomatoes onto two plates. Top each with the sliced steak and drizzle with the warm dressing mixture. Serve immediately.
To cut the tartness of the dressing, mix a tablespoon or two of sugar into it as it's heating.
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