Marinated Flank Steak Salad with Balsamic Vinaigrette and Gorgonzola

Wine Pairing: Cabernet Sauvignon

Serves 4

Flank Steak and Marinade

1

Flank Steak (1½ - 2 pounds)

3

Garlic cloves, minced

2 Tablespoons

1/2 Cup

1/4 Cup

1/4 Cup

1/2 Cup

1/2 teaspoon

Vinaigrette

2 Tablespoons

Shallots, finely minced

1 Tablespoon

Dijon mustard

1/4 Cup

1/4 Cup

Salad

1 head

Read leaf lettuce, washed, dried and torn into bit size pieces

4 Cups

Baby spinach leaves

1/2

1/2 pound

8

10

1

1/4 Cup

6 ounces

Preparation

For the Marinade

Combine all ingredients in a large Ziploc® bag or non-reactive bowl large enough to fit flank steak.

Add the flank steak to the marinade and toss to coat well. Seal bag or cover bowl with plastic and refrigerate at least 1 hour or up to 6 hours.

For the Vinaigrette

In a small bowl whisk together shallots, mustard and vinegar. While continuing to whisk, slowly drizzle in olive oil. Season to taste with salt and pepper.

To Assemble the Salad

Using a prepared grill or grill pan over medium-high heat, grill flank steak to medium rare, about 6-8 minutes per side. Remove to a cutting board and allow to rest 10 minutes.

In a large bowl, toss lettuce, spinach and red onion with a little bit of dressing, just to lightly coat leaves. Distribute evenly among dinner size plates. Repeat the process with haricot verts and radishes, and again separately with potatoes.

Slice flank steak across the grain into ¼”-thick slices and arrange decoratively on salad greens.

Arrange avocado slices decoratively around the edge of the plate and evenly distribute toasted pine nuts and gorgonzola. Garnish with freshly ground black pepper if desired.

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     Marinated Flank Steak