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May 2009

Make Ahead Meal

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Flank Steak Salad with Balsamic Vinaigrette

Flank Steak Salad with Balsamic Vinaigrette

Serves 4–6

You'll Need
  • 6 cups fresh spinach leaves/bunch
  • 2 grilled bell peppers
  • 1 bunch grilled asparagus (leftover from dinner party)
  • 2 Tbsp red onion, chopped
  • 1 pint cherry tomatoes, halved
  • ½ cup blue cheese, crumbled (or use feta or goat)
  • Flank steak, cut into thin strips
  • ¼ cup pine nuts, toasted

Dressing

  • 3 Tbsp balsamic vinegar
  • ¾ cup olive oil
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • Salt and pepper to taste
Prep and Cook
  • Toss together spinach leaves, peppers, asparagus and onion in a large salad bowl.
  • Whisk or blend vinegar, olive oil, Dijon and garlic in measuring cup or mixing bowl until smooth.
  • Season with salt and pepper.
  • Add dressing, 1 Tbsp at a time, to salad and toss gently to coat.
  • Arrange salad on individual plates.
  • Add tomatoes, crumbled cheese, and steak to the top of the salad.
  • Sprinkle with pine nuts and serve.

Good to know: Keep extra vinaigrette in a sealed container for future use.

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