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Prep Time30 minutes
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Cook Time30 minutes
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Serv SizeYield 4 persons
Juicy grilled mesquite flank steak with cold wedge salad. Blue cheese dressing with bacon, candied pecans, red onions and fresh black cherry tomatoes! Perfect summertime dinner, just add your favorite beverage!
Ingredients
Directions
Rub the flank steak with mesquite seasoning at least 30 minutes before grilling and allow meat to reach room temperature.
Meanwhile cook bacon, crumble and set aside. Cut lettuce into wedges, set aside. Slice onions into thin halfmoon slices. Slice avocados last so they will be fresh and green.
Heat grill and cook steak to 145 degrees. Check meat's internal temperature with a digital thermometer if you need to.
Once meat is cooked allow to rest for 15 minutes before slicing. Once rested, slice and place on a platter with wedges of iceberg lettuce drizzled in blue cheese dressing and sprinkled with cracked pepper. Top the salad with bacon crumbles, sliced red onions, candied pecans and sliced cherry tomatoes. Slice avocados and arrange them on the platter. Enjoy!
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Conclusion
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