Even though the winter is in full swing and most days might feel a little too cold for a salad, this recipe will make you reconsider. This salad is not only delicious but with hot slices of flank steak it’s sure to make your mouth water and keep that hungry stomach at bay.
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Ingredients for Salad:
1. 1 lb Flank Steak 2. 1 lb Asparagus Spears (trimmed) 3. 3 cups Romaine Lettuce 4. 3 cups Butter Lettuce 5. ½ cup sliced radishes
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Ingredients for Dressing:
1. ½ cup Balsamic Vinegar 2. ½ cup Olive Oil 3. ½ tsp Salt 4. ½ tsp Black Pepper (cracked) 5. 1 tsp Garlic 6. ½ tsp Basil 7. ½ tsp Oregano
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Ingredients for Parmesan Crisps
1. 6 Tbsp. finely shredded Parmesan Cheese
Instructions for Parmesan Crisps 1. Pre-heat oven to 350 F. Spray a large cookie sheet with Pam (cooking spray) 2. Place a heaping teaspoon-full of Parmesan Cheese onto cookie sheet 3. Flatten each into 2 inch circles 4. Bake 6 to 8 minutes or until light brown 5. Carefully remove from sheet to cooking rack to cool
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Instructions for Dressing/Marinade
1. Mix ingredients for dressing In a large bowl, 2. Remove half the dressing to a storage container and refrigerate 3. Place steak into the large bowl and turn to coat with dressing 4. Cover dish, and refrigerate meat to marinate for at least 2 hours
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Instructions for Flank Steak & Asparagus
1. Remove Steak from marinade and sprinkle with Pepper (*reserve marinade for later) 2. Place Steak on a grill over medium heat 3. Cover and cook for 15 to 18 minutes – turning at the ½ way point 4. Remove from heat and let stand 5 minutes 5. In the mean-time, place Asparagus in reserved marinade* and toss to coat 6. Add Asparagus to grill, cover and cook for 6 to 8 minutes, turning occasionally
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Instructions for Final Steps To Serving:
1. In a large bowl, combine lettuces, radishes and remaining ½ cup dressing 2. Divide lettuce mixture and place onto 4 dinner plates. 3. Cut steak across the grain and divide slices evenly among the plates 4. Divide asparagus and Parmesan Crisps evenly among the plates 5. Serve and Enjoy |
