Flank Steak Salad with Roasted Shallots and Goat Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Years ago, I was working on a client at my hair salon when we realized that our conversations always led to food, writes Sandy Ercolano of Ridgewood, New Jersey. She happened to be taking classes at a local cooking school and suggested that I come along. After one class, I was hooked. Now, in addition to running the salon, I’m an instructor at that same school. In this recipe the steak is broiled, but you can also grill it on your barbecue (over a medium-hot fire). Ingredients:
1 cup olive oil |
5 tablespoons red wine vinegar |
2 tablespoons fresh thyme leaves |
2 large garlic cloves |
1 1 1/2-pound flank steak |
18 large shallots, peeled, halved |
8 cups mixed salad greens (about 8 ounces) |
1 cup crumbled chilled soft fresh goat cheese (such as montrachet; about 4 ounces) |
Directions:
1. Blend oil, vinegar, thyme, and garlic in blender until garlic is chopped; season dressing with salt and pepper. Place steak in 13x9x2-inch glass baking dish. Add 1/3 cup dressing; turn to coat. Cover and chill 30 minutes. (Can be made 4 hours ahead; chill steak and dressing. Bring dressing to room temperature before using.)
2. Meanwhile, preheat oven to 450°F. Toss shallots and 2 tablespoons dressing on baking sheet to coat. Roast shallots until caramelized and tender, stirring occasionally, about 20 minutes; set aside.
3. Preheat broiler. With marinade still clinging to steak, broil steak to desired doneness, about 4 minutes per side for medium-rare. Let steak rest 5 minutes; slice thinly across grain on diagonal.
4. Place greens and shallots in large bowl; toss with enough dressing to coat. Mound greens on large platter. Surround with steak; sprinkle with goat cheese. Serve, passing remaining dressing.
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