Steak Salad

November 18, 2010 § 2 Comments

These 3 are a favorite trio for our red meat these days – soy easy and delicious. I’m sorry! I couldn’t help the pun. It’s in my genes (that one’s for you, Grandpa!). I purchased flanksteak from Bill the Butcher (website here) after watching this movie. Well, actually, I read Michael Pollan’s book The Omnivore’s Dilemma quite some time ago and just recently convinced my husband to watch the movie. He was thoroughly convinced that it is worth the extra money to get good meat. Anyway, this week I cooked the flank steak for a salad of baby spinach and white onions with baked potatoes on the side. Yum! The recipe is a family favorite of my mother-in-law Jody



Steak Salad

Marinate the meat for as long as possible (ideally a couple of hours) with equal parts mirin and soy sauce, and approximately 8 cloves of fresh pressed garlic

*Mirin is an Asian sweet cooking rice wine – available in the Ethnic food section of the grocery story*

*I used one package of the peeled garlic for our steak. We are HUGE garlic fans*

Broil the meat to your liking

*For medium flank steak, we cooked ours for about 8 mins – it always takes less time than you think it will and it keeps cooking once out of the oven*

While the meat is cooking, prepare the salad. Baby spinach is a great lettuce for this. Add onions, tomatoes, red peppers, or any other toppings you enjoy

Cut the meat and let cool slightly before placing on lettuce leaves

Use EVOO and balsamic vinegar for dressing




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