Flank Steak Salad with Bleu and Balsamic Vinaigrette

Flank Steak Salad, Bleu Cheese Steak Salad, Homemade Balsamic Vinaigrette, Homemade Vinaigrette, Spring Mix Salad

Flank Steak Salad with Bleu and Balsamic Vinaigrette
Try this refreshing Summer Flank Steak Salad with Bleu and Balsamic Vinaigrette recipe!
For the Salad:
  • 2 thinly sliced stalks of celery
  • 3 thinly sliced large radishes
  • 1 cup of cherry tomatoes cut in half
  • 1 thinly sliced large cucumber, seeds removed
  • 1 package of Spring Mix lettuce
  • 10 ounce flank steak
  • 1 to 2 ounces of crumbled bleu cheese
For the Vinaigrette:
  • 1 finely minced large shallot
  • 2 tablespoons of sugar
  • 1 tablespoon of grainy mustard
  • ½ cup of balsamic vinegar
  • 1 cup of olive oil
  • 2 tablespoons of chiffonade fresh basil
  • Kosher salt and fresh cracked pepper to taste
  1. Vinaigrette: In a large bowl whisk together, shallots, sugar, mustard and vinegar. Once combined drizzle in oil while whisking until completely emulsified. Finish with basil, salt and pepper and set aside.
  2. Steak: Season all sides with salt and pepper and place on a hot grill (450° to 550°) and cook on each side for 3 minutes to achieve a medium-rare internal temperature. Once cooked remove from the head and thinly slice against the grain.
  3. Salad: Place all vegetables in a bowl with a ¼ cup of vinaigrette and mic until all the vegetables and greens are coated.
  4. To Plate: Lay the tossed greens and vegetables down on a plate. Next, place the sliced beef on top of the salad with crumbled bleu cheese all over. Enjoy!

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