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I hope that everyone is enjoying their May so far. This month, the Sunday Supper Movement is working to provide recipes that are great for potlucks. Its slowly becoming summer, and the time of the year for potlucks and outdoor picnics. This flank steak salad is easy to produce in larger quantities, and is perfect as a creative alternative to the standard salad. This recipe has pan seared flank steak marinated in gluten-free soy sauce and Balsamic vinegar, over top a salad of mixed greens tossed in a Balsamic dressing.

The Weekday Supper recipes are perfect to make as a main or side dish for your family and friends to enjoy.

Be sure to check out the rest of the Weekday Supper posts this week:

Tuesday – Fettuccine with Tomato Cream Sauce by Hezzi-D’s Books and Cooks

Wednesday – Pasta w/ Black Garlic, Kale, and a Poached Egg by girlichef

Thursday – Easy Cheesy Mac with Chicken & Broccoli by The Foodie Army Wife

Friday – Easy Vegetable Sheppard’s Pie by Momma’s Meals

Also, if you would like to go to the Food and Wine Conference in July, use the code TRCrumbley when you register for $50 off! Look for the hashtap #FWCon on social media for event updates!



Prep Time: 40 minutes
Cook Time: 15 minutes

Ingredients:













1 poundflank steak
1/2 cupgluten free soy sauce
1/4 cupbalsamic vinegar
8 ouncesmixed greens
2carrots
1/4 cupalmonds
3 tbspParmesan cheese
1 tspsalt
1 tsppepper
1 tspgarlic powder
2 tbspBalsamic vinegar

Instructions:


  1. In a gallon zip lock bag, combine the steak, sauce, and vinegar. Seal air tight and refrigerate for 30 minutes.

  2. Preheat a skillet over medium heat, and cook the steak about 8 minutes per side. Let the steak rest for 5 minutes.

  3. In a serving bowl, toss the greens, almonds and cheese together. Peel the skin from the carrots and cut into thin strips. Toss into the salad. Cut the steak into strips and arrange on top of the salad.

  4. In a small bowl, whisk the salt, pepper, powder, and vinegar together. Drizzle over the steak.


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