Wednesday, September 21, 2016

Balsamic Flank Steak Salad with Parmesan


Yum



Who doesn't love a good steak?

Steak happens to be my favorite cut of meat although we don't see it pop up often in our weekly menu.  Chicken seems to be the go to protein around here, but sometimes I just gotta break out a good steak for variety.




At home when we want a quick steak I gravitate toward a flank steak.  It's a long flat cut of beef that has a very prominent grain running through it.  Make sure to always cut across the direction the grain is running to ensure a tender cut of meat.  It's perfect for grilling, broiling, or even braised.  Buying this meat save me money over the well coveted filet mignon that I love.  A good flank steak that isn't cooked past medium will be just as tender and juicy.

This Balsamic Flank Steak Salad with Parmesan makes a wonderful salad for lunch or dinner.  I marinated the steak in the morning and then took it out to grill on my indoor grill pan.  Lunch turned out perfect with the most flavorful and yet tender steak, sitting on top of crisp lettuce slightly dressed with a simple olive oil and lemon mixture.  To give it a pop I shaved long Parmesan strips over the top for a little saltiness.  The result was a perfect, light, and very tasty salad.



Once you get past the marinade time the cooking goes quickly.  So plan a little ahead and be sure to try my Balsamic Flank Steak Salad with Parmesan.  It's a winner!

Enjoy!




Balsamic Flank Steak Salad with Parmesan

1- 1/2 pounds flank steak  
1/3 c olive oil    
6 Tbls   balsamic vinegar
1/4 cup red wine
1/2 tsp black pepper  
8 garlic cloves, peeled and crushed
1/2 tsp salt   
2 1/2 cups chopped romaine   
1 Tbls olive oil
2 teaspoons fresh lemon juice  
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1.5 ounces Parmesan cheese, shaved (about 1/3 cup)

Combine marinade ingredients of olive oil, vinegar, wine, black pepper, and garlic cloves a large sealable plastic bag. Add steak to bag and tightly seal.  Turn to coat steaks with marinade. Refrigerate 4 hours, turning bag a couple of times while marinating.

Heat a grill pan or a large cast-iron skillet over medium-high heat. Coat the pan with cooking spray. Remove the steak and discard the marinade.  Sprinkle steaks evenly with salt and add to the pan.  Cook about 4 minutes on each side until desired doneness.  Remove steak to a cutting board and allow to stand for 5 minutes before cutting.  

In a large bowl add chopped romaine.  combine arugula and watercress in a medium bowl. Drizzle with 1 olive oil and lemon juice.  Toss to coat. Divide salad greens among 4 plates.

Slice steak diagonally across the grain into thin strips.  Arrange steak strips evenly over salad. Sprinkle shaved Parmesan across the salad and serve.










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