Grilled Romaine Salad with Glazed Flank Steak

Steps

1. 1

   At least 12 hours before cooking, combine the soy sauce, Worcestershire sauce, brown sugar, ginger, and garlic in a small dish. Whisk this well to form the marinade.

2. 2

   Place the steak either in a sealable bag or in a baking dish and pour the marinade evenly over the steak.

3. 3

   Place the steak in the fridge for 12 hours to let the marinade soak in, rotating it occasionally to make sure it is evenly coated.

4. 4

   Once ready to cook, warm the grill to medium-high heat.

5. 5

   Cut the romaine hearts in half lengthwise. Add an even coat of olive oil spray to each half and a dash of garlic salt. Set aside.

6. 6

   Place the steak on the grill for 3-5 minutes on each side. The internal temperature needs to be at about 135-140 degrees.

7. 7

   In the final 5 minutes of grilling, place the romaine cut side down on the grill. Let this cook for about 5 minutes until it's nicely charred.

8. 8

   Once the steak and romaine are done, remove. Let the steak rest for 10 minutes.

9. 9

   Cut the steak in thin slices against the grain.

10. 10

    Build the salad, topping the romaine with steak, tomatoes, and cheese.

11. 11

    Cut up into a serving size or serve whole.