Warm Flank Steak Salad

Salads are often the main entree on our dinner table during the warm summer months. I dislike heating up the house and prefer a lighter meal when the temperature soars ever higher. My family enjoys this practice but I always fear that dinner guests will be disappointed they are not eating the requisite burgers and hot dogs. This steak salad is the perfect combination and won rave reviews from everyone at our recent dinner party. Instead of adding tomatoes to the salad I opted to serve this with Tomato Crostini.

Warm Flank Steak Salad

recipe adapted from Food Network

2 tablespoon extra-virgin olive oil
1 flank steak, about 2 pounds
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
¼ cup red wine vinegar
2 tablespoons chopped fresh oregano or 1 teaspoon dried oregano
2 tablespoons unsalted butter

2 teaspoons Dijon mustard

16 ounces baby spinach

Shaved Asiago or parmesan cheese

Heat the grill to medium heat and season both sides of the steak with salt and pepper. When the grill is hot, add the steaks and cook, turning each once, about 6 minutes per side for medium-rare. Transfer the steaks to a plate and cover with aluminum foil.

Heat the olive oil in a large skillet over medium heat. Add the garlic to the pan and cook, stirring occasionally, about 1 minute. Remove the skillet from the heat, add the vinegar, and use a wooden spoon to scrape up any brown bits from the bottom of the pan. Whisk in the oregano, butter, Dijon mustard and any juices from the steak, until the butter melts. Add the spinach to the skillet, season with salt and pepper, and toss until the greens begin to wilt, about 30 seconds, Remove from the pan and divide evenly between 4 plates.

Slice the meat against the grain into thin slices, place on top of the spinach.  Add the pan dressing and shaved cheese.