A long time ago, I came up with a delicious flank steak salad recipe that I have tweaked over the years. Today I made the current version and it was so perfect I will never “fix” it again.
Early in the day, marinate a flank steak in the following mixture:
1/3 c. soy sauce
1/2 c. oil
1 T. brown sugar
4 green onions, chopped or ½ of a regular onion
1 clove garlic, minced
Mix all these together and make sure the sugar is dissolved. Place the flank steak in a plastic bag and add the mixture. Let sit in fridge all day. When I make this for me and Mike, I only use ½ a flank steak since it is only part of the salad, not the star. Freeze the remaining half for flank steak and broccoli stir fry or just to marinate and grill.
On a large plate, put a nice heaping spread of chilled, chopped romaine lettuce you have rinsed and dried. In sections on the plate, arrange chopped hard boiled eggs, red onion diced finely, pretty chopped tomatoes and a green or yellow vegetable. I like asparagus or yellow or green beans you have cooked until not crunchy but not mushy either.
Grill or broil flank steak about 6 minutes each side. Let rest for 10 minutes on your cutting board. Slice across the grain and then cut again into smaller pieces. Arrange on plate. Sprinkle crumbled bleu cheese on top. Make the dressing and spoon on lightly.
Dressing: Mix together 1/3 c. balsamic vinegar, ½ c. olive oil, 2 tsp. Dijon mustard, salt and pepper.
This is such a pretty, great summer dinner. I serve it with fresh French bread or rolls.
Early in the day, marinate a flank steak in the following mixture:
1/3 c. soy sauce
1/2 c. oil
1 T. brown sugar
4 green onions, chopped or ½ of a regular onion
1 clove garlic, minced
Mix all these together and make sure the sugar is dissolved. Place the flank steak in a plastic bag and add the mixture. Let sit in fridge all day. When I make this for me and Mike, I only use ½ a flank steak since it is only part of the salad, not the star. Freeze the remaining half for flank steak and broccoli stir fry or just to marinate and grill.
On a large plate, put a nice heaping spread of chilled, chopped romaine lettuce you have rinsed and dried. In sections on the plate, arrange chopped hard boiled eggs, red onion diced finely, pretty chopped tomatoes and a green or yellow vegetable. I like asparagus or yellow or green beans you have cooked until not crunchy but not mushy either.
Grill or broil flank steak about 6 minutes each side. Let rest for 10 minutes on your cutting board. Slice across the grain and then cut again into smaller pieces. Arrange on plate. Sprinkle crumbled bleu cheese on top. Make the dressing and spoon on lightly.
Dressing: Mix together 1/3 c. balsamic vinegar, ½ c. olive oil, 2 tsp. Dijon mustard, salt and pepper.
This is such a pretty, great summer dinner. I serve it with fresh French bread or rolls.
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3 comments:
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Thank you for the kind words. You can contact me at beckybarras@hotmail.com!
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