Cummulative Rating Servings
Makes 4 servings Difficulty
Easy
Ingredients
Marinade: 1/4 cup oil-packed sun-dried tomatoes, drained 1/4 cup extra-virgin olive oil 2 Tablespoons balsamic vinegar 1 shallot, peeled and coarsely chopped 1 garlic clove, peeled and coarsely chopped 1 teaspoon salt 1/2 teaspoon freshly ground black pepper
1 flank steak
6-8 cups mixed greens 2 roma tomatoes, chopped 4 (1/4-inch thick) slices of red onion, separated into rings 3 Tablespoons gorgonzola cheese, crumbled
Dressing: 3 Tablespoons extra-virgin olive oil 1 Tablespoon red wine vinegar Salt and freshly ground black pepper
Directions
In a food processor combine sun-dried tomatoes, 1/4 cup extra-virgin olive oil, balsamic vinegar, shallot, garlic, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Process until smooth.
Lay flank steak flat in a baking dish. Cover with marinade. Turn steak so both sides are evenly coated with marinade.
Cover baking dish with plastic wrap and refrigerate for at least 4 hours, or overnight.
Remove steak from marinade and let come to room temperature.
Meanwhile, prepare a grill.
Grill steak for 12 minutes, turning halfway through.
Transfer steak to a cutting board and tent with foil to keep warm.
In a small bowl, whisk 3 tablespoons olive oil with 1 tablespoon red wine vinegar until mixture emulsifies. Season to taste with salt and freshly ground black pepper.
In a large bowl, toss greens with 1/2 the dressing, tomatoes, and onions. Taste salad and add more dressing if needed.
Slice steak against grain into thin strips.
To serve: divide greens among 4 salad plates and top with several slices of grilled steak. Sprinkle gorgonzola over top.
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