"Working with @thefeedfeed and @annieshomegrown on a Chopped Greens and Flank Steak recipe! It's a yummy summer salad mix of freshly chopped greens, cilantro, parsley, shaved carrots, red cabbage, grilled corn kernels, cherry tomatoes and a sweet hint from nectarines. Topped off with grilled to perfection flank steak and a drizzle of tangy Annie's Organic Goddess dressing. You have yourself the ultimate summer flavor combo!
Youc can find Annie's dressings @Wholefoods (insert promo)"
Chopped Greens and Grilled Flank Steak with Goddess Dressing
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A Note from Feedfeed
You can get Annie's Dressings 2/$6 at Whole Foods from 8/12-8/25!
Find more yummy Annie's recipes like this here
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Prep time: 5mins
Cook time: 20mins
Recipe Card
ingredients
- 1 pound flank steak
- 1 bunch curly kale, destemmed and chopped
- 1 carrot, shredded
- 1/4 purple cabbage, shredded
- Cherry tomatoes, halved
- 2 nectarines, sliced
- 1 corn cob
- 1 bunch cilantro, roughly chopped
- 1 bunch parsely, roughly chopped
- Sea salt, to taste
- Black pepper, to taste
- 1/3 cup Annie's Organic Goddess Dressing
Method
Step 1
Preheat the grill to medium/high heat and place corn in the center of the rack. Grill for 10-15 mins, rotating occasionally halfway through. Once the kernels are tender remove from the grill and slice off the kernels using a shark chef’s knife.
Step 2
Season the flank steak with salt and pepper and grill over medium high heat for 4 minutes each side. Remove from the grill and allow to rest for a minimum of 4 minutes. Slice and serve immediately.
Step 3
Add the kale, carrots, cabbage, cherry tomatoes, nectarines, cilantro and parsley to a large bowl and toss to combine.
Step 4
Add the salad to a serving platter, gently place sliced flank steak on top, sprinkle freshly grilled corn kernels, salt/pepper to taste and a generous drizzle of Annie’s Goddess dressing over top