The Seasoned MomSteak Salad
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Ingredients
Serves 4- 1 English cucumber, (halved lengthwise and thinly sliced)
- ½ red onion, (finely diced)
- 2 cloves garlic, (minced or pressed (about 1 teaspoon))
- 2 cups halved cherry tomatoes
- 3 tablespoons extra virgin olive oil
- 6 cups chopped Romaine lettuce, baby spring greens, arugula, or other greens of choice
- Crispy fried onions, (to taste (optional))
- 1 flank steak ((about 1 ½ - 2 lbs.))
- 1 tablespoon water
- 1 teaspoon Dijon mustard
- ½ cup crumbled blue cheese
- ¼ cup Worcestershire sauce
- 2 tablespoons Dijon mustard
- 3 tablespoons balsamic vinegar
- 3 tablespoons mayonnaise
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons brown sugar
- 2 teaspoons light brown sugar
- Kosher salt and freshly-ground black pepper, (to taste)
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Steps
- Step 1
In a small bowl, whisk together Worcestershire sauce, brown sugar, and Dijon mustard. Place the steak in a large zip-top plastic bag or shallow dish and pour marinade over top. Squeeze air out of the bag and seal to close or cover the dish. Gently toss to coat the beef in the marinade. Refrigerate for at least 30 minutes, or up to 24 hours.
- Step 2
In a small bowl or measuring cup, whisk together balsamic vinegar, mayonnaise, water, brown sugar, garlic and mustard. While continually whisking, gradually stream in the olive oil until the ingredients are completely combined. Season with salt and pepper, to taste. Set aside while you prepare the remaining ingredients, or refrigerate in an airtight container or jar for up to 1 week.
- Step 3
After at least 30 minutes in the refrigerator, remove the steak and discard the marinade. Wipe excess marinade off of the steak by patting it with paper towels. Season the meat on both sides with the garlic powder, salt and pepper. Allow to stand at room temperature for 20-30 minutes before grilling. This will ensure even cooking.
- Step 4
Lightly brush or spray the steak with oil. Preheat your grill for high direct heat (about 450° F). Grill the steak covered for about 5 minutes. Turn and cook covered for about 3-4 more minutes, or until the meat reaches the desired level of doneness. Baste with a little bit of the prepared balsamic dressing during the final few minutes, if desired. Pull the steak off the grill at 120 to 125°F for rare, 130-140°F for medium rare, and 145°F for medium. Allow to rest for 10-15 minutes. Always slice flank steak thinly against the grain (perpendicular to those long fibers that you see). This will result in tender (rather than chewy) steak.
- Step 5
Place the lettuce on a large serving tray or on individual plates. Top with the tomatoes, red onion, cucumber, blue cheese, and sliced steak. Drizzle with balsamic dressing. Garnish with crispy fried onions, if desired. Serve immediately.
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In a small bowl, whisk together Worcestershire sauce, brown sugar, and Dijon mustard. Place the steak in a large zip-top plastic bag or shallow dish and pour marinade over top. Squeeze air out of the bag and seal to close or cover the dish. Gently toss to coat the beef in the marinade. Refrigerate for at least 30 minutes, or up to 24 hours.
Source: The Seasoned Mom
