Name: Cherry Steak Salad
Prep time: 1 h 30 min
Cook time: 10 min
Total time: 1 h 40 min
Ingredients: 1 lb flank steak; 1 cup cherries, pitted and halved; 1/2 cup feta cheese crumbles; 3 cups or arugula; 2 cups romaine lettuce, thinly sliced; 1/4 cup balsamic vinegar; 1/3 cup soy sauce; 2 tsp dijon mustard; 2 tbsp olive oil; 1 tbsp garlic powder; 2 tbsp red wine vinegar; 1/3 cup olive oil; 2 tbsp lemon juiced; 1 tbsp mint leaves, chopped; 2 tbsp basil leaves, chopped; 1 tbsp honey; Salt and pepper to season; 2 c sourdough bread, cubed (or bread of your choosing); 1/4 cup olive oil; 2 tsp garlic powder; 1 tbsp dijon mustard; 2 tsp paprika

Description

A bed of romaine and arugula are tossed a basil mint vinaigrette and topped with sliced cherries, sliced steak, feta crumbles and dijon croutons.

Ingredients

Units Scale

1 lb flank steak
1 cup cherries, pitted and halved
1/2 cup feta cheese crumbles
3 cups or arugula
2 cups romaine lettuce, thinly sliced

Steak Marinade

1/4 cup balsamic vinegar
1/3 cup soy sauce
2 tsp dijon mustard
2 tbsp olive oil
1 tbsp garlic powder

Basil Mint Vinaigrette

2 tbsp red wine vinegar
1/3 cup olive oil
2 tbsp lemon juiced
1 tbsp mint leaves, chopped
2 tbsp basil leaves, chopped
1 tbsp honey
Salt and pepper to season

Dijon Bread Crumbs

2 c sourdough bread, cubed (or bread of your choosing)
1/4 cup olive oil
2 tsp garlic powder
1 tbsp dijon mustard
2 tsp paprika

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Instructions

Before you begin, set steak out on countertop to get to room temperature, about 20 minutes. Preheat oven to 375ºF for cooking the croutons.
Make steak marinade. In a medium bowl, whisk together vinegar, soy sauce, dijon mustard, olive oil and garlic powder. Pour marinade in a airtight container or plastic bag and place steak flank in container to marinade for at least 30 minutes. If you can do a couple hours or up to 24 hours.
Grill on high heat. You can use patio grill or stove top grill. Cook for 4-5 minutes on each side. Or 5-7 minutes if you want medium done.
After cooking, let steak sit for 5 minutes before slicing. Slice in 1/4 inch pieces.
Make vinaigrette. Pour all ingredients into a jar, close with lid and shake to emulsify. Set aside.
Make croutons. Slice bread, sliced in 1/2 inc cubes and pour in a medium bowl. In a separate bowl, mix together olive oil, dijon, garlic powder and paprika. Drizzle over bread cubes and lightly toss. Spread out over parchment-lined sheet pan and bake for 15 minutes until golden and crispy. Let cool for several minutes while your assemble the salad.
In a large bowl, toss romaine and arugula in the vinaigrette. Save a little for drizzling over the top at the end.
Top with steak, pitted and sliced cherries, croutons, feta crumbles and drizzle with remainder of vinaigrette.

Prep Time: 30 minutes
Marinade Time: 1 hour
Cook Time: 10 minutes