Sunday, May 19, 2013

Salad with Grilled Flank Steak

We had salad tonight with grilled flank steak for dinner tonight which allowed us to use lots of ingredients from our CSA portion this week.  The base of the salad was made of mixed greens and spinach and radishes from our CSA portion.  Then I had some leftover mixed veggies from a baby shower yesterday so we added those too - bell peppers, carrots, and broccoli - and some leftover onion from our nachos on Wednesday.  
The steak was simple to prepare.  Start with a piece of flank steak and pound it until it is fairly thin.  Coat the steak with olive oil and add a spice rub of your choice.  I picked up Spicy Adobo Rub from the Shenandoah Spice Company at the farmer's market yesterday so we used that.  (Just a sidenote....SSC is local company & their products are delicious.  We use them all the time).  Wrap the seasoned steak in plastic wrap and refrigerate for 45 minutes or so.  Then grill the steak to your liking.  It shouldn't need to grill for too long if you pounded the steak thinly at the start.  If you over cook flank steak you may find it to be tough and chewy but when properly cooked it is very tender.  Remove from the grill and let the steak rest covered with foil for 5+ minutes before you cut it into slices.

I'm a ranch girl but Eric also whipped up some salad dressing for his with herbs from our garden.  Fresh oregano, basil, and lemon thyme finely chopped then mixed with extra virgin olive oil and balsamic vinegar and I have to admit it was pretty good.  Dinner will be followed up with a slice of yesterday's strawberry rhubarb pie.  It's pretty darn good and Eric was out of town all weekend so he hasn't gotten to try it yet.

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