Flank steaks are perfect for the grill. They love a marinade, so get creative! This size is perfect for 2-3 servings. Summer steak salads are calling your name!
Suggested Recipe from the Eastbound Kitchen care of Chef Tara @picklegirl:
Grilled Flank Steak Salad with Grilled Avocado and Tomato
1 head romaine lettuce, torn
2 avocado, halved
4 pc Roma tomato
1/2 piece red onion, sliced thin
1 cup crumbled cheese (ie, goat, blue or feta)
1lb flank steak
1 cup mixed herbs
1/2 cup red wine vinegar
1 1/2 cups olive oil
1 garlic clove, minced
Heat grill on high. When ready to grill, turn down to med-high.
Combine dressing ingredients and set aside.
Grill flank steak 8-10 minutes on each side. Set aside and allow to rest for at least 10 minutes.
While steak is resting, lightly oil and season avocados and place on the grill. Lightly oil and season tomatoes and add to the grill. Avocados are done when they have nice grill marks. Allow the tomato to get some char on all sides. Set aside.
Divide romaine on to 4 plates. Slice avocado and divide onto plates. Roughly chop tomatoes and divide onto the plates, including any juices that have accumulated. Do the same with the onion and crumbled cheese.
Once the steak has rested, slice against the grain and divide onto 4 plates.
Available ONLY for free next-day local delivery in the M1 to M9 postal codes for delivery between 12-7PM.