Steak Salad Ingredients:
1.5 lb flank
1/4 cup worcestire sauce
1/4 cup soy sauce
1/4 cup extra virgin olive oil
1 clove of garlic
1 cup red wine
6 cups mesclun mix or other greens
2 cups broccoli florets
2 cups cauliflower florets
3 cups grape tomatoes
1 large English cucumber
Blue Cheese Dressing
1 cup crumbled blue cheese
1 cup sour cream
1/2 cup light cream
Steak Salad Cooking Instructions:
1.) Dice shallots. Season steak on both sides with salt and fresh ground pepper. Place
in a large Ziploc container with worcestire sauce, soy sauce, red wine and olive oil.
2.) Seal bag and shake to ensure meat is evenly coated. Leave to marinade in the refrigerator
for at least 2 hours, or up to 8 hours.
3.) Preheat oven to 400 degrees. Heat 2 tbsp of oil in a large oven-safe skillet over
medium high heat.
4.) Remove meat from marinade, and sear in skillet 2 minutes on each side, then move pan into
oven and cook for another 8 minutes for medium rare. Adjust time as desired if more or less
'doneness' is preferred.
5.) Remove steak from oven and allow to rest (10 minutes). Slice meat against the grain (you
want the meat to have short rather than long fibers, which makes it less chewy).
6.) To prepare the salad, halve tomatoes and slice cucumber. To make dressing, chop 2 tbsp of
fresh chives. In a small bowl, combine blue cheese, sour cream, light cream and chopped
chives and mix well.
7.) In a large bowl, mix greens, broccoli, cauliflower, tomatoes, cucumber and dressing.
Plate salad with a few slices of steak and serve!
Next Recipe: Pot Roast
with Root Vegetables