Monday, March 31, 2008

Grilled Flank Steak with Arugula, Baby Romaine, Fresh Oregano Vinaigrette and Manchego Cheese




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.


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7 comments:

RecipeGirl said...

Now THIS is my kinda meal. And I totally love Arugula too :)

Kim said...

I'll try anything that Arugula in it. Just had some baby arugula this week that was just incredible. Love the manchego cheese also!

Mary Coleman said...

recipegirl: Yea, this one is one of the better meals. I love doing variations of it.

kim: i have been known to stand in front of the fridge and wrap arugula around manchego cheese for a snack. so so good.

cook eat FRET said...

everything about that sounds wonderful. i love fresh oregano...

Patricia Scarpin said...

That is a beautiful, colorful and delicious dish, Mary. And isn't it a joy to grow your own herbs? I love that!

Thank you for stopping by my blog - I'm glad because now I've found yours!

Jessy and her dog Winnie said...

This looks really great, and fresh too. Its also a nice excuse to make dinner on the grill.

Mary Coleman said...

Patricia: It is great to grow herbs. I have much better luck with them than anything else! Thanks for the visit.

Jessy: Grilling is the best, isn't it.