Think of this grilled steak salad as Meat and Potatoes 2.0. In this hearty Steak Salad recipe, the well-known pair are joined by green beans, corn and arugula and tossed with a sweet and spicy ancho-chili vinaigrette. Our easy recipe features versatile and inexpensive flank steak (bonus: it's tasty, too), so for fork-tender results, thinly slice the steak across the grain before adding to the salad.
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- Cook potatoes in pan of simmering salted water to cover until tender, 15 to 20 minutes. Cut into ½-inch slices. In separate pan of boiling salted water, cook beans until crisp-tender, about 5 minutes; add corn for last 1 minute. Drain.
- Preheat broiler or grill. Combine salt with 1 teaspoon each chili powder and sugar. Sprinkle on steak; rub with oil. Cook to medium-rare, 8 minutes. Let stand 10 minutes before thinly slicing.
- In large bowl, whisk together ketchup, ¼ cup water, vinegar, 2 tablespoons brown sugar, mustard, 2 tsp. chili powder, cumin and coriander. Add arugula, potatoes, beans, corn and steak, and toss to combine.