Fast Fire Steak Salad
|Flank steak||1 Pound|
|Brown sugar||1 Tablespoon|
|Lemon juice||3 Tablespoon|
|Reduced sodium soy sauce||3 Tablespoon|
|Garlic powder||1⁄2 Teaspoon|
|Cracked pepper||1 Tablespoon|
|Canned mandarin oranges||10 1⁄4 Ounce (1 Can In Water)|
|Bean sprouts||2 Cup (32 tbs)|
|Thin cucumber slices||18|
|Tangy horseradish dressing||1 Tablespoon|
Trim fat from steak.
Place steak in a large zip-top heavy-duty plastic bag.
Combine brown sugar, lemon juice, soy sauce, and garlic powder; pour over steak.
Seal bag securely.
Place bag in a large bowl; marinate steak in refrigerator 1 hour.
Remove steak from marinade; discard marinade.
Press cracked pepper onto one side of steak.
Coat grill rack with cooking spray; place on grill over medium-hot coals.
Place steak on rack, and cook 5 to 6 minutes on each side or to desired degree of doneness.
Remove steak from grill, and let stand 5 minutes.
Slice steak diagonally across grain into 1/4-inch-thick slices.
Place 1 lettuce leaf on each of 6 individual salad plates.
Arrange steak, orange sections, bean sprouts, and cucumber on lettuce leaves.
Drizzle Tangy Horse radish Dressing evenly over salads.