Ingredients

• 1 tsp. dry mustard
• 1/2 tsp. cayenne pepper
• 1 tsp. ground cinnamon
• 1 tsp. ground cloves
• 2 tsp. ground cumin
• 1/2 tsp. salt
• 1-1/4 to 1-1/2 lb. flank steak
• 1 jar (24 oz.) DEL MONTE® SunFresh® Citrus Salad, well drained

Preperation

1. Mix spices in gallon-size zipper bag. Add steak and shake to coat.
2. Let rest in refrigerator for up to 2 days.
3. Broil or grill to medium rare. Let steak cool 15 minutes. Slice very thinly against the grain and arrange on platter that is lined with mixed greens. Spoon citrus salad down center of meat. Garnish with sprigs of flat leaf parsley or cilantro.

Select a Recipe Below

• BREAKFAST LEMON-HONEY BOWL
• CITRUS ARUGULA SALAD
• FLANK STEAK WITH CITRUS SALAD
• HONEY MUSTARD CITRUS SPINACH SALAD
• LEMON HONEY FRUIT MEDLEY
• MANGO CHICKEN STIR-FRY
• MANGO GRILLED CHICKEN SALAD
• ORCHARD PEACH CAKE
• ORCHARD PEACH-CRANBERRY CRISP
• ALMOND PEACH CAKE
• PEAR-CRANBERRY ARUGULA SALAD

• PEAR, BLUE CHEESE AND WALNUT SALAD
• PORK TENDERLOIN WITH CITRUS SALSA
• REFRESHING MANDARIN SALAD
• SHANGHAI CHICKEN SALAD
• SUMMER PEACH PEAR-BERRY SHORTCAKE
• THAI SHRIMP AND CITRUS SALAD
• TROPICAL BASMATI RICE SALAD
• TROPICAL CHICKEN STIR-FRY
• TROPICAL SUNRISE FRUIT WITH GINGER VANILLA YOGURT
• TROPICAL UPSIDE-DOWN CAKE
• WINTER FIESTA SALAD