I’m fortunate to have a husband who is a grilling genius. He’s perfected steaks, chicken, pork – really anything I throw at him. One of the best grilling dishes in his repertoire is Flank Steak. The key is buying the meat from a good butcher and not overcooking. Season the meat well and let the grill do it’s magic. Flank steak is the perfect addition to a salad and with the addition of delicious, in season, Heirloom tomatoes, goat cheese, pecans and a delicious balsamic glaze, this is truly a perfect salad. This is a Sunday summer staple in our house!
Steak Salad with Heirloom Tomatoes and Goat Cheese
- 2 lb. Flank Steak
- 1/4 c. Worcestershire Sauce
- Juice of 2 Limes
- 2 Cloves Garlic, minced
- 1/2 Freshly Ground Pepper
- 1 Large Head of Romaine, torn into pieces
- 4 Heirloom Tomatoes, cut into wedgest
- 4 oz. Soft Goat Cheese
- 1 Small Red Onion, cut into long thin slices
- 1/4 c. Toasted Walnuts
- Balsamic Glaze
- Step 1 In a large ziplock bag, combine the flank steak, worcestershire sauce, lime juice, garlic and pepper. Mix until the juices and spices are well combined with the steak. Refrigerate and marinate for 2-4 hours.
- Step 2 Preheat a grill on high. Add the meat and grill approximately 8 minutes on each side or until the desired doneness.
- Step 3 Remove from the grill and allow the meat to cool for approximately 10 minutes. Then, slice across the grain.
- Step 4 Plate the lettuce, add meat slices followed by the tomatoes, goat cheese, red onion and toasted walnuts. Top with a balsamic glaze (we’re generous with this in our house as it will serve as the “dressing” for the salad) and enjoy!