Umami-rich grilled flank steak tops a bed of baby spinach, crisp green beans, and sweet strawberries in this light summer steak salad drizzled with a sparkling, tangy Champagne shallot vinaigrette. Pin the Recipe I was compensated for writing the original article, “Beef Days of Summer,” and developing the recipe found in the July 2016 issue of Today’s Dietitian. I was not compensated…