Steak With Cucumber Radish Salad |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 10 |
|
From Cooking Light April 2011. If you can't find mache, use butter lettuce or baby spinach. Cooking time includes resting time for steak. Ingredients:
3 tablespoons red wine vinegar, divided |
2 teaspoons extra virgin olive oil, divided |
1 teaspoon black pepper, divided |
5/8 teaspoon salt, divided |
1 lb flank steak, trimmed |
cooking spray |
1 1/2 cups thinly sliced radishes |
1 english cucumber, halved lengthwise, peeled, and cut into 1/4-inch thick slices |
1 (5 ounce) package prewashed mache (about 8 cups) |
1/4 cup crumbled blue cheese |
Directions:
1. Heat a grill pan over medium-high heat. Combine 1 tablespoon vinegar, 1 teaspoon oil, 1/2 teaspoon pepper, and 3/8 teaspoon salt; rub evenly over surface of steak. Coat grill pan with cooking spray. Add steak to pan, and cook for 5 minutes on each side (for medium) or until desired degree of doneness. Remove steak from pan, and let stand 5 minutes. Cut the steak diagonally across the grain into thin slices.
2. While steak cooks, combine remaining 2 tablespoons red wine vinegar, remaining 1 teaspoon oil, remaining pepper and salt, radishes, and cucumber in a large bowl, and toss well to coat. Add mache; toss gently to combine. Serve the steak with salad. Sprinkle evenly with cheese.
|
|