Rosemary Steak Salad

Rosemary Steak Salad

I've had a request for something a bit 'healthier', so I'm including one of our staple meals that we have almost every week (this one's for you chica!). The base of this recipe is a fantastic marinade that I use for any cut of steak and even lamb chops. As for the salad - add whatever you like or whatever you have on hand. This recipe is just my favorite ingredients including a wonderful vinaigrette that my mother taught me to make. She's definitely my biggest cooking influence and a superb cook. You can use any dressing you like. When I'm serving this steak on it's own, I reduce the leftover marinade and serve as a sauce on the side. The biggest task in this recipe is remembering to put the steak in the marinade the night before! Alway's remember to cut london broil or flank steak against the grain and on an angle. These cuts of meat get a bad name for being tough, but properly marinated and cut correctly, they are not tough at all and very inexpensive.

origin - lisa lou
difficulty - easy

beef marinade
1 flank steak or london broil
2/3 cup soy sauce
1/4 cup red wine vinegar
2 tbsp brown sugar
1 shallot finely chopped
1 tbsp fresh rosemary finely chopped *or substitute dried
juice of one lemon
2 tbsp worceshtire sauce

Combine all ingredients. Puncture meat on both sides with a fork and place in ziplock bag, pour over marinade and let rest overnight or at least 8 hours. Turn periodically. Drain off marinade and grill on medium-high heat until desired doneness. Let meat sit for a minimum of 10 minutes to let the juices re-distribute - this is VERY important. Slice meat thinly, against the grain on an angle and lay over salad and top with vinaigrette or dressing of choice (recipe to follow).

salad
hard boiled egg sliced
avocado sliced
tomatoe sliced
cucumber sliced
arugula salad blend
toasted pine nuts - I always have pine nuts on hand, throw them in the toaster over for a few minutes and they are a great topping to anything from salads to pasta.
lemon/mustard vinaigrette
juice of one lemon
1/3 cup extra virgin olive oil
1 tbsp dijon mustard
1/4 cup red wine vinegar
salt/pepper to taste
1-2 tbsp honey - to taste

Combine all ingredients in food processor or whisk all ingredients together adding olive oil last to emulsify. Serve over steak salad!