My friend Sheila had a girls night out a while back and made this amazing flank steak salad for us. It is amazing to me how Sheila can just whip up the best tasting food with what looks to me like so little effort. We can just be talking about one ingredient and she will then start throwing out other ingredients to pair with it and it makes you want to go out and try it right then!
This salad was so good. The flavors together just melded so well and gave this a special kick. It all just works. And one you can make it quickly and enjoy during this hot hot weather.
Flank Steak Salad
(recipe courtesy of Sheila)
Ingredients:
Flank steak
Kosher salt
Fresh cracked pepper
Olive oil
Juice of 1 lemon
3 cloves of garlic, minced
Arugula salad
Fresh Parmesan cheese, shaved
Butter, melted
Instructions:
Season steak with salt and pepper. Rub into steak. Place steak in a ziplock bag with the olive oil (or vegetable oil), juice of one lemon and minced garlic.
Let stand or place in refrigerator for 30 min. Bring to room temperature prior to
grilling. Grill according to desired doneness, and let stand for 5-10 min prior to
thinly slicing.
Rare: Grill 4 min on each side
Med. Rare: Grill 5-6 min each side
Med Grill 8 min each side
Well: Grill 9 min each side
Top steak with a mixture of butter, fresh garlic, salt, pepper and lemon juice.
Serve atop a bed of Arugula salad tossed with olive oil, Kosher Salt, fresh cracked pepper and fresh lemon juice. Toss to coat. Add shaved Parmesan cheese.
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