Grilled Flank Steak Salad

  • Tuesday, May 15, 2012

Ingredients Measures Fresh thyme leaves  1 Tbsp or 1Tsp dried Fresh rosemary leaves 1 Tbsp Clove, garlic, minced 1 Kosher salt 1/2 Tsp Fresh ground pepper to taste   Olive oil 2 Tsp Flank steak, trimmed I/2 Pound Bibb lettuce 1/2 head Radishes, cleaned and halved 4 Balsamic vinegar 4 Tsp Preparation: 1. Prepare outdoor grill or indoor grill pan.
2. Grind thyme, rosemary, garlic, salt, and pepper using a mortar and pestle or mini food processor. Drizzle in olive oil and combine to make a paste.
3. Rub paste over both sides of steak. Grill for 12-15 minutes, turning every 2-3 minutes, or until desired degree of doneness. Transfer to a cutting board and let rest under aluminum foil for 5 minutes and then slice into strips.
4.Portion Bibb lettuce onto 2 plates. Top with radishes, steak, and vinaigrette. 


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