My sister Blakely made this when we were visiting her one year and it has become a staple at our house. It’s not exactly ‘healthy’, but just keep telling yourself you are eating salad and you’ll be OK. Salad haters eat this salad. It has a great oil and vinegar feel to it, but the crunchy noodles put it over the top. I can’t stress enough, do NOT look away from the oven when you are toasting the noodles. They turn in about 15 seconds.
Time to prep: 20 minutes
Time to done: 3 hours
- 2lbs. Flank (or skirt) Steak
- 1 small can pineapple juice (6 oz)
- ¾ cup soy sauce
- 1 ½ cups water
- 2 heads Romaine lettuce
- ½ cup canola oil
- 1 tbsp sugar
- 1 tbsp apple cider vinegar
- 1 package ramen noodles (blue, oriental flavor)
- ½ cup sunflower seeds
Put the pineapple juice, soy sauce and water into a gallon ziplock. Add the meat to the marinade and let it sit for an hour or two, then grill it.
While grilling, heat oven to 375.
Crush up ramen noodles in the package, remove the flavor packet, then pour crushed noodles and sunflower seeds onto a pan where you can spread evenly. Place them in the oven and toast until lightly brown. Watch it, they can burn quickly!
Add the ramen packet of flavoring to the canola oil, then add the sugar and vinegar. Add the toasted bits to the mixture and let it sit while you cut the meat.
Chop up the lettuce, then toss with the dressing and meat until nicely blended.