Serves: 2 | Marinade time: At least 2 hours | Active preparation time: 45 minutes
Such a wonderful variety of fresh summer veggies like romaine, cherry tomatoes, onion, and fresh herbs go into this salad. Paired with grass fed steak it will make a filling summer meal.
INGREDIENTS
- Approximately ¾ lb grass fed flank steak
- 1 clove garlic, minced
- 2 tablespoons Worcestershire sauce
- ⅛ teaspoon cayenne pepper
- 4 tablespoons balsamic vinegar
- 2 teaspoons maple syrup
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon Dijon mustard
- 3 tablespoons olive oil
- 1 head mini romaine, or part of a head of full-sized romaine
- Handful of cherry tomatoes
- ½ fresh white onion, sliced into crescent moons
- Handful of dill, parsley, or other herb
- 3 ounces gorgonzola cheese
DIRECTIONS
- Pat steak dry and prick all over with a knife. Prepare the marinade. In a bowl place garlic, Worcestershire sauce, cayenne pepper, and 2 tablespoons of the balsamic vinegar, 1 teaspoon maple syrup, salt, and pepper. Add steak and massage to coat. Chill while marinating for 2-4 hours.
2. Remove steak from marinade and fry over medium-high heat in a cast iron skillet. Cook to desired doneness. Remove from heat, wrap in foil, and let rest for 10-15 minutes. - Prepare the dressing. Whisk together mustard, remaining 2 tablespoons balsamic vinegar, remaining 1 teaspoon maple syrup in a bowl. Slowly stream in the olive oil while whisking to emulsify the dressing.
- Wash the lettuce leaves. Tear into bite size pieces and spin to dry. Transfer to a large bowl.
- Add tomatoes, onion, and dressing to the lettuce and toss to coat. To serve, separate into two bowls or plates and top with the thinly sliced steak, herbs, and gorgonzola cheese.