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Grilled Steak and Wacky Mac® Salad

Rated as 4.25 out of 5 Stars

"A full bodied meal combining steak with Wacky Mac, flavoured with a combination of Worcestershire sauce and Dijon style mustard."
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3 h 25 m servings 230 cals
Original recipe yields 8 servings


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  1. Trim all fat from skirt steak. Rub garlic over surface of meat; discard garlic. Score steak: diagonally slash steak in 1/2-inch intervals; then diagonally slash again in the opposite direction to form diamond-shaped cuts. Brush Worcestershire sauce over meat. Place in a bowl; cover and refrigerate 3 to 4 hours.
  2. Grill or broil skirt steak to medium doneness, about 3 to 5 minutes per side. Let steak stand for 5 minutes to firm up. Slice 1/4-inch thick on the diagonal. Cut into strips about 1 1/2- to 2-inches long.
  3. Prepare Wacky Mac according to package directions. Drain and rinse under cold water. Place in large salad bowl. Add skirt steak, tomatoes, scallions, chile and cilantro. Toss gently but well.
  4. Combine chicken broth, oil, vinegar, mustard, salt and pepper in a cup. Stir well. Pour over salad. Toss gently but well.


  • Note: If jalapeno chile tastes mild, add a pinch of crushed red pepper flakes to the salad.

Nutrition Facts

Per Serving: 230 calories; 4.9 g fat; 34.1 g carbohydrates; 13.4 g protein; 13 mg cholesterol; 246 mg sodium. Full nutrition

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I used whole wheat spirals instead of wacky mac. We should have cooked it a little slower on the grill because the steak came out very chewy. My husband loved this and gave it a 5 but our dinn...