Grilled Flank Steak Salad with Red Onions, Tomatoes and Spinach

Grilled flank steak and red onions on a bed of baby spinach, grape tomatoes and blue cheese

By: Art Smith, Celebrity Chef

Prep Time: 4 hours
Cook Time: 12 to 16 minutes

RECIPE
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Servings:

Yield: 4 Servings

Ingredients:

Steak Dressing:
¼ cup and 2 Tablespoons balsamic vinegar
1 cup and 2 Tablespoons canola oil
3 Tablespoons finely chopped fresh basil
1 ½ teaspoons ground black pepper
1 ½ teaspoons Kosher salt

Flank Steak and Red Onions:
¾ cup prepared steak dressing
1-pound raw flank steak
1 medium red onion, sliced into rings

Grilled Flank Steak Salad with Red Onions, Tomatoes and Spinach:
8 cups baby Spinach
1 ½ cups red grape tomatoes, cut in half lengthwise
¾ cup crumbled blue cheese

Allergens:

Nutritional Information

Directions:

To Prepare Steak Dressing: In a stainless-steel bowl, combine all ingredients. Whisk until well-blended. Cover and place in refrigerator until ready to use.
To Prepare Flank Steak and Red Onions: Trim fat and silver skin from steak. Place steak in a pan or dish. Pour ½ cup steak dressing over meat. Toss to evenly coat. Cover and place in refrigerator for 4 hours to marinate. Drain and discard excess marinade. Place onion rings in a separate pan or dish. Pour 3 Tablespoons steak dressing over onions. Toss to evenly coat. Cover and place in refrigerator for 4 hours to marinate. Drain and discard excess marinade. Place steak on a preheated grill or grill pan. Grill for 4 to 5 minutes on each side or until cooked through. Allow to rest for 5 to 10 minutes before carving against the grain into thin slices. Place onion rings on grill or grill pan. Cook on each side for 2 to 3 minutes until marked and slightly tender.
To Plate Grilled Flank Steak Salad with Red Onions, Tomatoes and Spinach: Place spinach, tomatoes, onions and ½ cup steak dressing in a stainless-steel bowl. Gently toss to evenly coat and distribute. Divide evenly into four portions. Place 1 serving in center of each plate. Divide and shingle sliced grilled flank steak on top of spinach. Garnish each salad with 1 Tablespoon crumbled blue cheese at 3 o’clock, 6 o’clock and 9 o’clock positions. Enjoy immediately!