Preparation Time:10 minutes
Cook Time:10 minutes

Flank Steak with Summer Bean Salad

Combine 1/2 cup of the oil, 1/4 cup of the vinegar, and garlic in shallow glass dish or resealable plastic bag. Add steak; turn to coat. Cover dish or seal bag. Refrigerate 8 to 24 hours, turning occasionally.

Coat grill rack with nonstick cooking spray. Preheat grill to high direct heat (400°F to 450°F).

Remove steak from marinade; discard marinade. Pat steak dry with paper towels. Grill steak 4 to 5 minutes per side or to desired doneness. Remove; cover with foil. Let stand 10 minutes.

Meanwhile, in medium bowl combine remaining 1/2 cup oil, 1/4 cup vinegar, mustard, and salt and pepper to taste. Add cooked green beans; toss to coat.

Divide green beans evenly on serving plates; top with onions and parsley. Slice steak across the grain and serve with green bean salad.

Nutrition Facts
Serving Size 1
Amount Per Serving
Calories 268Calories from Fat 133
% Daily Value*
Total Fat 15g23%
Saturated Fat 4g18%
Cholesterol 37mg12%
Sodium 79mg3%
Potassium 541mg 
Total Carbohydrate 8g3%
Dietary Fiber 3g14%
Sugars 2g 
Protein 26g 
Vitamin A 17%
Vitamin C 33%
Calcium 6%
Iron 15%
Omega3 0.09g
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.