Flank Steak Santa Fe

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. At serving time, remove steak from bag and discard excess marinade. Grill steak over medium-hot coals for 12 to 14 minutes or till it reaches desired doneness, turning once. Meanwhile, in a medium saucepan add beans to boiling water and simmer, covered, for 2 minutes or till 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. Thinly slice the flank steak across the grain and arrange slices onto 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.