Flank Steak Spinach Salad

Recipe by Shelby Jo
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READY IN: 46mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
  • 4
    (1 lb) beef flank steaks
  • 1
    (16 ounce) bottle Italian salad dressing, divided
  • 1 14
    cups uncooked wild rice
  • 2
    (6 ounce) packages fresh Baby Spinach
  • 12
    lb fresh mushrooms, sliced
  • 1
    large red onion, sliced
  • 1
    pint grape tomatoes, halved
  • 1
    (2 1/2 ounce) package slivered almonds, toasted
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DIRECTIONS

  • Place staeks in gallon sized resealable plastic bag; add 3/4 cup salad dressing. Seal bag and turn to coat. Refrigerate overnight. Prepare the rice according to package directions. In a bowl, combine the rice with 1/2 cup salad dressing. Cover and refrigerate overnight.
  • Drain and discard marinate from steaks. Grill steaks, uncovered over medium heat for 6-8 minutes on each side, or until meat reaches desired doneness.
  • Let stand 10 minutes. Thinkly slice against the grain; cool to room temperature.
  • To serve, arrange spinach on a large platter. top with the rice, mushrooms, onion, tomatoes, and steak. Sprinkle with almonds; drizzle with remaining salad dressing.
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