Recipe Number: 1209395425
Contributor: longbox
Rating: Recipe Unrated
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Serves:
2
Calories Per Serving: NA
Preparation Time: 35 minutes
Difficulty: Average |
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| Ingredients: |
1 lb Skirt Steak (Flank)
EVOO
1.5 TblWorchestershire Sauce
1.5 Tbl Dijon Mustard
1.5 Tbl Horseradish
Salt and Pepper
1 TSP Ground Tymne
2 Tsp Hot Sauce
1.5 Tbl Sour Cream
2 Cloves Garlic Chopped
Fresh Juice 1/2 Lemon
12 oz package of fresh baby spinach
1 bunch arugula
1/2 pt grape tomatoes cut in half |
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| Cooking
Instructions: |
Flank or skirt steak is used for making fajitas and is real thin. Combine garlic, 2 Tbp EVOO, Tymne, Hot Sauce, and Worchestershire Sauce in a large flate glass container and add the steak. Coat steak throughly and let set 10-15 min.
Prepare dressing by combining the Mustard,horseradish, sour cream, salt and pepper. lemon juice and wisking in about 1/4 cup EVOO.
Heat the grill and make croutons from Chibata bread (see recipe on the forum)
Rinse and dry the spinach and arugula and place in a large bowl with the tomatoes.
Salt and Pepper the meat and and place on the preheated grill. Cook for about 5 minutes both sides or more depending upon your preference for doneness.
Remove steak from grill and cut in thin strips across the grain.
Pour about 2/3 of the dressing over the salad and toss. Serve the salad into large shallow salad bowls or plates. Top salad with croutons and sliced beef and drizzle remainig dressing on top of each serving. Grind fresh pepper and add salt to taste on each serving.
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| Serving
Suggestions: |
| Serve with additional Chibata bread. I like a nice dry Chianti with this meal. |
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