Mixed Greens With Marinated Flank Steak And Herb Vinaigrette
From chefmeow 15 years ago
- 15 minutes to make
- Serves 4
MIXED GREENS WITH MARINATED FLANK STEAK AND HERB VINAIGRETTE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Cannon Estate in Addison, Texas in 1990.
Ingredients
- 1/2 cup olive oil shopping list
- 1/4 cup soy sauce shopping list
- 1/4 cup chopped cilantro shopping list
- 5 cloves garlic minced shopping list
- 1-1/2 tablespoons Dijon mustard shopping list
- 1-1/2 teaspoons ground cumin shopping list
- 1 teaspoon kosher salt shopping list
- 1/2 teaspoon freshly ground black pepper shopping list
- juice of 1 lime shopping list
- 1-1/2 pounds flank steak shopping list
- Vinaigrette: shopping list
- 1/4 cup extra virgin olive oil shopping list
- 1 tablespoon red wine vinegar shopping list
- 1 tablespoon chopped cilantro shopping list
- 1 tablespoon chopped parsley shopping list
- 1 teaspoon kosher salt shopping list
- 1/2 shallot minced shopping list
- 1/2 teaspoon freshly ground black pepper shopping list
- 6 cups mixed greens shopping list
- 8 cherry tomatoes halved shopping list
- 1/2 cucumber halved and sliced shopping list
How to make it
- Combine oil, soy sauce, cilantro, garlic, mustard, cumin, salt, pepper to taste and lime juice.
- Add steak then marinate in refrigerator at least 1 hour or overnight.
- For vinaigrette whisk olive oil, vinegar, cilantro, parsley, salt, shallot and pepper then set aside.
- Remove steak from marinade then grill or broil 4” from heat source until 5 minutes per side.
- Let rest 5 minutes then slice thinly on the diagonal.
- Whisk dressing then add greens, tomato and cucumber and toss to coat.
- Add sliced steak then toss and serve.
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