Ingredients
1 8-ounce bottle Italian salad dressing2 teaspoons finely shredded lemon peel 1 pound beef flank steak Lemon-pepper seasoning 1/2 pound fresh haricot vert or other young, tender green beans, trimmed5 cups torn leaf lettuce3 cups fresh watercress or arugula 1 medium cantaloupe, cut into wedges Teardrop or other cherry tomatoes (optional)
Directions
1 Mix salad dressing and lemon peel. Sprinkle steak with lemon-pepper seasoning. Place steak in a plastic bag set in a glass dish; pour 3/4 cup of the dressing mixture over meat. Seal bag and marinate in refrigerator for 12 to 24 hours, turning occasionally.
2 At serving time, remove steak from bag; discard excess marinade. Grill steak on an uncovered grill directly over medium-hot coals for 12 to 14 minutes or until meat reaches desired doneness, turning once.
3 Meanwhile, in a medium saucepan add beans to boiling water and simmer, covered, for 2 minutes or until crisp-tender; drain and rinse in cold water and set aside. In a large mixing bowl toss the green beans with the lettuce and watercress; arrange tossed salad mixture on individual dinner plates.
4 Thinly slice the flank steak across the grain and arrange slices on each plate. Serve with cantaloupe wedges and garnish with tomatoes, if desired. Drizzle salad with remaining 1/4 cup dressing. Makes 6 main-dish servings.
MAKE-AHEAD TIP

Marinate meat in the refrigerator for 12 to 24 hours as directed.

Nutrition Facts
Calories 248, Total Fat 15 g, Saturated Fat 4 g, Cholesterol 35 mg, Sodium 245 mg, Carbohydrate 12 g, Fiber 1 g, Protein 16 g. Daily Values: Vitamin A 37%, Vitamin C 76%, Calcium 4%, Iron 14%.
Percent Daily Values are based on a 2,000 calorie diet