Spring has sprung here at the Red Brick Ranchero!
I’m out in the garden (believe me it’s a stretch to call it that) picking fresh oregano, tarragon, sage and thyme on any given day. The ginger mint and the peppermint are up. The Italian parsley, which has come back for years in the same pot, and the rosemary are rockin’! The grill has been officially cleaned and has been working hard.
It got a great workout last week with this recipe.
Perfectly grilled flank steak marinated for just a bit in splashes of extra virgin olive oil and balsamic vinegar. A sweet spicy fresh oregano vinaigrette tossed with arugula and baby romaine and shavings of Manchego cheese. If you don't have Manchego on hand, of course a bit of Parmesan Reggiano works just fine.
A grand combination and a nod to the new season in one great meal.
Grilled Flank Steak with Arugula, Baby Romaine, Fresh Oregano Vinaigrette and Manchego Cheese
Small flank steak (you know the size you like to buy)
Sprinkle a bit of extra virgin olive oil on both sides of flank steak and season with salt and coarsely ground black pepper. Then sprinkle a bit of balsamic vinegar on both sides and let sit at room temp for about 30 minutes.
Fire up the grill. Grill the flank steak for about 5-7 minutes per side. Let sit for five minutes before you slice so the juices stay in the meat.
Fresh Oregano Vinaigrette (a nod to Bobby Flay…this came from one of his books, but I can’t remember which one!)
¾ cup extra virgin olive oil
¼ cup aged sherry vinegar
2 tbsp honey
¼ cup fresh oregano leaves
Salt and coarsely ground black pepper
1 shallot, chopped
Combine in blender until mixed. Season to taste. Can be stored in the fridge.
Slice the flank steak and arrange on platter. Mix the arugula and baby romaine with a bit of the vinaigrette and put on top of the flank steak. Shave a bit of Manchego over the top and serve.
Serves 2-4, depending on how big your flank steak is.
Leftovers? Stuff a pita pocket and add some avocados and toasted pine nuts.