Grilled Flank Steak Salad with Lime & Mustard Vinaigrette

by Monica Bennion on May 10, 2012

This quick and flavorful recipe is perfect for a summer dinner on the patio and pairs nicely with our Mountain Selection Zinfandel or our Vineyard 1869 Zinfandel

1/4 cup plus 1 tablespoon extra-virgin olive oil
2 tablespoons fresh lime juice
1 tablespoon molasses
1 tablespoon honey
1 tablespoon Montreal Steak Seasoning
1/2 teaspoon cayenne pepper
2 garlic cloves, minced
1 teaspoon Worcestershire sauce
1 teaspoon spicy brown mustard
Salt and freshly ground pepper
2 pounds flank steak
1/2 cup coarse panko (Japanese bread crumbs)
1/4 cup freshly grated 3 Cheese Blend (Asiago, Romano, Parmesan)
Spring mix lettuce

In a small bowl, mix 1 tablespoon of the olive oil with 1 tablespoon of the lime juice.  Stir in the molasses, honey, Montreal Steak seasoning and cayenne.

In another small bowl, mix the remaining 1 tablespoon of lime juice with the garlic, Worcestershire sauce and mustard. Gradually whisk in the remaining 1/4 cup of olive oil and season the vinaigrette with salt and pepper.

Light a grill or heat a grill pan.  Season the steak with salt and pepper and grill over high heat for 13 minutes, turning once.  Brush the molasses mixture all over the steak and grill for 2 minutes longer for medium-rare meat.  Transfer to a cutting board and let stand.

In a small bowl, toss the panko with the cheese blend and season with salt and pepper.  Thinly slice the flank steak across the grain.  Arrange the spring mix lettuce on a platter and drizzle with the vinaigrette.  Scatter the panko and cheese over the salad, top with the steak and serve.  Serve grilled garlic bread on the side.

Recipe & photo courtesy of Monica Bennion

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