Ingredients
- 1 flank steak (1 to 1-1/2 pounds)
- 4 tablespoons extra-virgin olive oil, plus more for drizzling
- Salt and freshly ground pepper
- 3 tablespoons Worcestershire sauce
- 2 garlic cloves, finely chopped
- 2 teaspoons Dijon mustard
- 2 Kirby cucumbers, sliced into thin half-moons
- 1 yellow bell pepper, sliced into thin strips
- One 10-ounce box frozen corn kernels, thawed
- Chopped mint leaves
- 8 ounces mixed salad greens
Description
Rachael Ray Magazine
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