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A hearty summer salad.
1. Using a blender or an immersion wand and a small bowl – combine 1 clove minced garlic, 1 tsp shallot, 2 tsp lemon juice, 1/8 cup balsamic, 1/4 cup olive oil, honey, 2 tsp wholegrain mustard, and a dash of salt and pepper.
2. Emulsify ingredients until smooth. Taste and adjust the seasoning, if necessary.
3. Pour dressing into a small container and refrigerate.
1. In a small bowl add 3 cloves minced garlic, tsp shallot, 1/8 cup balsamic, ¼ cup olive oil, 1 tsp wholegrain mustard, and a good pinch or two of salt and pepper. Whisk together.
2. Place flank steak in a gallon size zip-lock bag, pour in the marinade. Close bag, toss and turn till the steak is evenly coated. Carefully reopen the bag and remove most of the air and then close again. Refrigerate for 6-8 hours.
1. Remove flank steak from refrigerator and let sit at room temp for 30 minutes or so. Heat grill to 500 degrees.
2. Quickly spray grill with a non stick oil (we us olive), then immediately place the flank steak on the grill.
3. Cook for 3 minutes, then turn to get a cross hatch grill mark – and cook for 3 minutes.
4. Flip the steak and repeat the instructions above. We shoot for medium rare, and the thickness of your steak and grilling heat will definitely change the cooking times.
5. When cooked to desired doneness, remove from heat and let rest for 20 minutes. Once cooled, slice the steak (against the grain) into long thin strips – a 1/16 inch wide or less – thin strips people! Place the sliced meat into a bowl.
6. Add 1 to 2 tbsp (more if needed) of the Salad Dressing to the steak in the bowl and toss until the slices are lightly coated. Cover and refrigerate.
1. The great thing about this recipe is all of the above can be done the day before. The longer the strips of steak sit in the salad dressing, the tastier they get!
2. Wash and dry your arugula.
3. Place arugula and steak in a large bowl (this recipe should be enough to make 4 entrée size salads). Add dressing (you don’t have to use it all), Parm (definitely to taste, but Todd’s Italian, so we use about 1-2 ounces per salad), a dash of salt and pepper, and toss. Garnish salad with more shaved Parm and enjoy!!
4. Heidi and Todd took this recipe from a tiny restaurant in Verona, Italy. However, if your name is Jason Fox – substitute the Parmesan with Blue Cheese!!