Eat
If you are like many health conscious people these days, your days of eating beef are few and far in between. But denying yourself of one of America’s favorite foods is not a requirement in order to stay healthy.
This month’s recipe is not only healthy, but the flavor is amazing. And although you will be enjoying what might seem to be an indulgence, there is absolutely no guilt here.
Bon appétit!
Steak Salad with Bleu Cheese and Red Wine Vinaigrette
Ingredients:
- 1-2 pounds Flank Steak
- 1 teaspoon Kosher Salt
- 1 teaspoon each: dried basil oregano and thyme
- 2 TBS. Olive Oil
- 2 TBS. Red Wine
Steak Rub:
- ½ teaspoon cayenne pepper
- 2 teaspoons light brown sugar
- 1 teaspoon coarse ground black pepper
Salad:
- Mesclun or Micro Greens
- Whole Green Beans, blanched
- 8 Grape Tomatoes
- 2 TBS. Bleu Cheese
Technique
Rub a 1-2 pound Flank steak with kosher salt. This will help to tenderize the meat. Coat with dried herb mixture. Place in a ziplock bag or glass bowl along with a little red wine and olive oil; just enough to coat the meat. Place in the refrigerator and allow to marinate for at least 1 hour or for best results, overnight.
Remove steak from the refrigerator and sear the steak in a very hot pan that has been coated with a little olive oil.
Turn the steak and sear on the other side. Meanwhile, combine ingredients for steak rub in a small bowl.
Remove steak from pan and place on a baking sheet. Rub brown sugar mixture onto top of steak and transfer pan to a preheated hot oven (400-425 degrees).
Cook steak for about 10 minutes but not longer as steak will continue to cook once removed from the oven.
Prepare a salad of greens on a pretty plate. Border with tomatoes and green beans.
Remove steak from oven and place steak on cutting board. Allow to rest for about 3 minutes. Slice steak into thin slices, making sure to slice against the grain.
Top greens with steak slices. Add crumpled bleu cheese and pine nuts or walnuts, if desired.
Vinaigrette
Combine ¼ cup red wine vinegar, fresh herbs (oregano, basil and thyme), salt and pepper, 1 tablespoon cold water and 1 teaspoon honey. Whisk in olive oil, about ½ cup. Drizzle over salad. For an even heartier salad, add sliced boiled or roasted red potatoes along the border with the other vegetables.
Serve with a nice crusty French or Italian bread and a glass of your favorite red wine. For a video demonstration, be sure to click on our It’s Thyme TV section of this issue.
How good is that...
