1 HRS 15 MINS
Time to Cook
Stone-Ground Mustard Dressing and Marinade
Combine dressing ingredients in a jar or bowl. Mix or whisk together to combine.
Transfer half of dressing/marinade mixture to a large zip-top bag. Reserve the remainder of dressing in the refrigerator. Place steak in bag with marinade. Seal tightly and massage to make sure the steak is coated. Marinate steak in the refrigerator for at least 30 minutes and up to 24 hours.
Preheat oven to 425°F.
Wrap red and yellow beets entirely in aluminum foil. Place wrapped beets and Brussels sprouts on a baking sheet. Drizzle Brussels sprouts with olive oil. Bake for 20 minutes, stirring Brussels sprouts once.
Transfer Brussels sprouts to a bowl; set aside. Return pan with beets to oven and bake an additional 10-15 minutes or until they are tender. Remove beets from foil and discard foil. Cut beets into wedges.
To grill steak: Preheat grill. Remove steak from marinade and discard bag with marinade. Grill 4-5 minutes per side or until the steak reaches medium-rare doneness (145°F) to medium doneness (160°F) as measured with an instant-read thermometer inserted into the thickest part of the steak. Remove steak from the grill and allow it to rest for at least 5 minutes.
To use a grill pan: Preheat grill pan on stove-top over MEDIUM heat. Remove steak from marinade and discard bag with marinade. Cook for 6-9 minutes per side or until the steak reaches a medium-rare doneness (145°F) to medium doneness (160°F) as measured with an instant-read thermometer inserted into the thickest part of the steak. Remove steak from the pan and allow it to rest for at least 5 minutes.
Place salad greens in a large salad bowl or on individual plates. Top salad greens with the remainder of ingredients. Slice Flank Steak against the grain into 1/4-inch slices. Top salad with steak. Drizzle with reserved dressing.
Nutrition information per serving: 612 Calories; 331 Calories from fat; 37.2 g Total Fat (8.7 g Saturated Fat; 19.7 g Monounsaturated Fat); 55 mg Cholesterol; 490.4 mg Sodium; 40.9 g Total Carbohydrate; 5.7 g Dietary Fiber; 29.8 g Protein; 5.8 mg Iron; 890.8 mg Potassium; 0.3 mg Thiamin; 0.4 mg Riboflavin; 6.6 mg Niacin (NE); 0.8 mg Vitamin B6; 2.3 mcg Vitamin B12; 4.8 mg Zinc; 22.2 mcg Selenium; 87.2 mg Choline.
This recipe is an excellent source of Dietary Fiber, Protein, Iron, Thiamin, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium. It is a good source of Potassium and Choline.