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Flank Steak and Roasted Vegetable Salad

Flank Steak and Roasted Vegetable Salad

Makes 4 Servings

1 ½ Pounds Asparagus Spears, Trimmed and Cut Into 2-inch Lengths

½ Cup Baby Carrots

1 Tablespoon plus 1 Teaspoon Olive Oil, Divided

¾ Teaspoon Salt, Divided

1 Teaspoon Black Pepper, Divided

1 Pound Flank Steak (1 Inch Thick)

2 Tablespoons Plus 1 Teaspoon Dijon Mustard, Divided

1 Tablespoon Fresh Lemon Juice

1 Tablespoon Water

6 Cups Mixed Salad Greens

  1. Preheat oven to 400 degrees. Place asparagus and carrots in shallow roasting pan. Add 1 teaspoon oil, ¼ teaspoon salt and ¼ teaspoon pepper; toss to coat. Roast 20 minutes or until vegetables are browned and tender, stirring once.

  2. Meanwhile, sprinkle steak with ¼ teaspoon salt and ½ teaspoon pepper. Rub both sides of steak with 2 tablespoons mustard. Place steak on rack in baking pan. Roast 10 minutes for medium-rare or to desired doneness, turning once. Let stand 55 minutes; cut across the grain into thin slices.

  3. Whisk lemon juice, remaining 1 tablespoon oil, water, remaining 1 teaspoon mustard. ¼ teaspoon sale and ¼ teaspoon pepper in large bowl. Drizzle 1 tablespoon dressing over vegetables in the pan; toss to coat. Add greens to dressing in the bowl; toss to coat. Divide greens among serving plates. Top evenly with steak and vegetables.

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