Steak and Roasted Red Pepper Salad

I found the recipe from my recipe software and thought I would share this with you. You can see what I am trying to fix or add little to this recipe, in italic words, for simplifying a way to make or grill. In my opinion, I like to marinate the steak flanks with my favorite marinade (Cumin-Lime Marinade) or simple teriyaki sauce before grilling to bring excellent flavors out of steak. This recipe didn't say so much about "special" preparation on meat, left me to decide whatever I want to do with steaks or just plain salt and black pepper.

Since the prices on beef steak flanks are pretty high, I might find other kind of steaks like Smoked Eye of Round Roast or Southwestern Grilled Sirloin to replace the flanks. Or what kind of steaks you like to cook, you can use it as long as you know it is delicious meat.

Steak And Roasted Red Pepper Salad

1 1/2 pounds beef flank steak
Salt
Freshly-ground black pepper
2 roasted red peppers -- see *Note
6 tablespoons vegetable oil or olive oil
1 tablespoon balsamic vinegar
3 tablespoons white vinegar
1 tablespoon minced garlic
1 1/4 teaspoons dry mustard
2 cups chopped watercress
1/4 cup chopped red onion
1 cup halved cherry tomatoes
= (or chopped red tomatoes)

*Note: Roasted red peppers can be bought in specialty food shops or in the condiment aisle of your grocery store. Or blackened peppers over the stove top fire, transfer to a bowl and cover to let the steams to work through the peppers before peeling its skins.

Preheat broiler or grill. Place flank steak on broiler tray and sprinkle with salt and pepper. Broil for about 5 minutes per side. Cool. Halve steak lengthwise. Slice across the grain of the meat into thin strips.

Cut roasted peppers into thin strips. Halve strips crosswise.

Blend oil, vinegars, garlic and dry mustard in a large bowl until well-mixed. Add steak strips, roasted pepper strips, watercress and onion; toss to combine. Season with salt and pepper. Chill for at least two hours or up to eight hours. Mix in tomatoes and serve.

Source:"Low Carb Recipes at http://www.lowcarbluxury.com"