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Flank Steak Spinach Salad

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“Taste of Home Magazine, Decemer/January 2003 -- "Moist marinated steak, wild rice, almods and veggies blend together nicely in this colorful main dish salad. years ago, a friend gave me the idea for this recipe and with some tweaking, it's become a favorite of ours." --Freddie Johnson, San Antonio, Texas The prep & cooking times do not account for marinating overnight.”
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) packagesfresh 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

Directions

  1. 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.
  2. 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.
  3. Let stand 10 minutes. Thinkly slice against the grain; cool to room temperature.
  4. 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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