Salad for dinner … the vinaigrette may appear to be a little heavy on the Dijon, but it doesn’t taste that way …it really works well with the steak and the mushrooms. The addition of a little red wine to the vinaigrette adds a nice touch.
Flank Steak Salad
Number of Servings: 4
Salad Ingredients:
450 g (1 pound) flank steak
Marinade (recipe follows)
2 cups (500 mL) of mixed ‘greens’- some soft and mild, such as red leaf lettuce; and some crisp and sharp, such as radicchio, and thinly sliced red cabbage
¼ of a red onion, very thinly sliced
1 cup of chopped tomatoes
4 or 5 radishes, thinly sliced
1-2 cups of mushrooms, thinly sliced
½ cup (125 mL) feta, gorgonzola, or blue cheese, crumbled
Vinaigrette:
1 clove of garlic, minced
2 tablespoons (30 mL) Dijon mustard
1 teaspoon (5 mL) sugar
1 ½ tablespoons (25 mL) red wine vinegar
1 tablespoon (15 mL) dry red wine
¼ cup (60 mL) extra virgin olive oil
Sea salt; freshly ground black pepper
Method:
- Marinate steak: Mix together 2 minced garlic cloves, 1 tablespoon Dijon mustard, 1/3 cup red wine vinegar, a sprig of fresh rosemary or thyme, and 1 tablespoon of olive oil in a glass baking dish. Add steak, and ensure that there is some marinade covering the top of the steak. Cover, refrigerate for at least 1 hour, or up to 8 hours.
- To cook steak: One hour before cooking, remove steak from refrigerator and let it come to room temperature. Take steak out of the marinade (discard), and, with a paper towel, sponge off excess liquid. Sprinkle with salt and pepper. Grill steak, over high heat, for 5-7 minutes on each side (medium doneness). Place grilled steak to rest on a cutting board – 8-10 minutes. After sufficient rest time, cut the steak into slices. Slice against the grain. Season with salt and pepper if necessary.
- While steak is resting, prepare the salad ingredients and make vinaigrette: In a large salad bowl, mix garlic, mustard, sugar, vinegar, and wine. Whisk in olive oil. Season to taste. Add salad ‘greens’ and ‘reds’, along with the mushrooms, tomatoes, radishes, and red onion slices; Toss salad ingredients with the vinaigrette.
- Divide salad mixture among 4 salad plates. Arrange grilled steak slices over the greens. Sprinkle some feta or gorgonzola cheese over top.
