Flank Steak Salad with Roasted Shallots and Goat Cheese

Flank Steak Salad with Roasted Shallots and Goat Cheese
Flank Steak Salad with Roasted Shallots and Goat Cheese
"Years ago, I was working on a client at my hair salon when we realized that our conversations always led to food," writes Sandy Ercolano of Ridgewood, New Jersey. "She happened to be taking classes at a local cooking school and suggested that I come along. After one class, I was hooked. Now, in addition to running the salon, I’m an instructor at that same school." In this recipe the steak is broiled, but you can also grill it on your barbecue (over a medium-hot fire).
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 servings
American Goat Cheese Steak Summer Shallot Lettuce Bon Appétit
  • 1 cup olive oil
  • 2 large garlic cloves
  • 5 tablespoons red wine vinegar
  • 2 tablespoons fresh thyme leaves
  • 1 1 1/2-pound flank steak
  • Carbohydrate 64 g(21%)
  • Cholesterol 136 mg(45%)
  • Fat 78 g(120%)
  • Fiber 13 g(51%)
  • Protein 55 g(109%)
  • Saturated Fat 20 g(100%)
  • Sodium 361 mg(15%)
  • Calories 1156

Preparation Blend oil, vinegar, thyme, and garlic in blender until garlic is chopped; season dressing with salt and pepper. Place steak in 13x9x2-inch glass baking dish. Add 1/3 cup dressing; turn to coat. Cover and chill 30 minutes. (Can be made 4 hours ahead; chill steak and dressing. Bring dressing to room temperature before using.) Meanwhile, preheat oven to 450°F. Toss shallots and 2 tablespoons dressing on baking sheet to coat. Roast shallots until caramelized and tender, stirring occasionally, about 20 minutes; set aside. Preheat broiler. With marinade still clinging to steak, broil steak to desired doneness, about 4 minutes per side for medium-rare. Let steak rest 5 minutes; slice thinly across grain on diagonal. Place greens and shallots in large bowl; toss with enough dressing to coat. Mound greens on large platter. Surround with steak; sprinkle with goat cheese. Serve, passing remaining dressing.

Preparation Blend oil, vinegar, thyme, and garlic in blender until garlic is chopped; season dressing with salt and pepper. Place steak in 13x9x2-inch glass baking dish. Add 1/3 cup dressing; turn to coat. Cover and chill 30 minutes. (Can be made 4 hours ahead; chill steak and dressing. Bring dressing to room temperature before using.) Meanwhile, preheat oven to 450°F. Toss shallots and 2 tablespoons dressing on baking sheet to coat. Roast shallots until caramelized and tender, stirring occasionally, about 20 minutes; set aside. Preheat broiler. With marinade still clinging to steak, broil steak to desired doneness, about 4 minutes per side for medium-rare. Let steak rest 5 minutes; slice thinly across grain on diagonal. Place greens and shallots in large bowl; toss with enough dressing to coat. Mound greens on large platter. Surround with steak; sprinkle with goat cheese. Serve, passing remaining dressing.

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