Grilled Flank Steak Salad with Parmesan Crisps

Ingredients

• 1 lb flank steak 
• 0.5 cup balsamic vinaigrette italian
• 0.3 teaspoon pepper black
• 1 lb asparagus fresh trimmed
• 0.3 teaspoon salt 
• 0.1 teaspoon pepper 
• 6 cups the of 1 cos lettuce 
• 0.5 cup radishes thinly sliced
• 0.3 cup the dressing 
• 6 tablespoons parmesan shredded finely

Equipment

• bowl
• frying pan
• baking sheet
• oven
• wire rack
• grill
• ziploc bags
• wok

Directions

1. In large nonmetal dish or resealable food-storage plastic bag, place steak and 1/2 cup dressing; turn to coat. Cover dish or seal bag; refrigerate at least 2 hours or overnight to marinate.
2. Heat oven to 350°F. Spray large cookie sheet with cooking spray.
3. To make Parmesan Crisps, spoon heaping teaspoonfuls Parmesan cheese in 12 mounds on cookie sheet.
4. Spread each mound into 2-inch circle.
5. Bake 6 to 8 minutes or until light brown. Carefully remove from pan to cooling rack. (Crisps may be made up to 2 days ahead and kept between layers of waxed paper in airtight container at room temperature.)
6. Heat gas or charcoal grill.
7. Remove steak from marinade; reserve marinade.
8. Sprinkle steak with cracked black pepper.
9. Place steak on grill over medium heat. Cover grill; cook 15 to 18 minutes or until desired doneness, turning halfway through grilling.
10. Let stand 5 minutes.
11. Meanwhile, toss asparagus with reserved marinade.
12. Place asparagus in grill basket (grill “wok”); discard any remaining marinade.
13. Place asparagus on grill. Cover grill; cook 6 to 8 minutes, turning occasionally, until tender. Season asparagus with salt and pepper.
14. In large bowl, toss lettuce, radishes and the additional 1/4 cup dressing. Divide lettuce mixture among 4 dinner plates.
15. Cut steak across grain into thin slices. Divide steak slices and asparagus evenly among plates.
16. Serve with Crisps.