Rosemary-Dijon Summer Steak Salad
Serves 4
Here's What You Need:
2 cloves garlic, grated
1 TBS chopped fresh rosemary
1 TBS olive oil
2 TBS Dijon mustard
1/2 cup red wine (dry) (Merlot or Cabernet)
1 1/2 pounds flank steak (or skirt or petite filet)
6 cups baby spinach leaves (you could also use arugula, baby kale, or a mixture)
rosemary-Dijon dressing (recipe follows)
salt and pepper
blue cheese and bread for serving
Here is what you need to do:
Combine the garlic, rosemary, olive oil, mustard and wine in a zip lock bag and mix well. Add in the steak and make sure it's well coated. let marinate in the fridge for 6 hours or overnight. Remove from fridge 30 minutes before you are going to cook it.
Remove steak from bag, shaking off any excess marinade. Pat steak dry and season with salt and pepper. Heat a cast iron pan (medium high) and coat it will some olive oil. Place the steak in the pan and don't move it. Let it cook for about 4 minutes per side. It will depend on how thick the steak is and how done you like it. I like mine medium rare. You can also grill it if you like.
Remove the steak from the pan, place it on a cutting board, cover with foil and let it rest for 10 minutes.
Thinly slice it against the grain.
Toss the spinach/lettuce with 1/4 cup of the dressing. Arrange on 4 plates and put the steak slices on the plates. Top with blue cheese and serve with bread and extra dressing on the side.
For The Dressing:
2 TBS sour cream
2 TBS mayonnaise
1 TBS Dijon mustard
2 tsp white wine vinegar
1/2 tsp sugar
1/2 tsp fresh chopped rosemary
Kosher salt and fresh ground pepper
1/4 cup olive oil
In a bowl combine everything but the olive oil. Whisk the oil in. Taste and adjust seasoning if necessary. You will likely have extra which can be served at the table.