![]() A whole flank steak is a good alternative. Long neglected because butchers must remove the heavy connective tissue that runs through the center of the meat, the trimmed steaks are tender yet flavorful. *The flat iron steak is an affordable, tasty cut of beef from the top of the shoulder blade. In the remaining corner, layer sliced steak between two gaufrette potatoes. Season tomatoes with freshly ground black pepper. Stack slices of heirloom tomatoes and the feta cheese in the next corner and drizzle with basil oil. In next corner, make a stack of grilled vegetables. Combine vinegar, garlic, 1 tablespoon black pepper, rosemary, oregano, and kosher salt in a bowl along with the olive oil, whisking to emulsify. Place arugula in one corner of the plates. ![]() Add the onions and saute until tender, about 5 minutes. Set aside to rest.Grill zucchini, bell pepper and fennel until tender and well colored.Toss baby arugula with balsamic vinaigrette. Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. ![]() Grill steaks to desired doneness on a lightly oiled rack. Kosher salt and freshly ground black pepperġ small green zucchini, scrubbed and sliced on the biasġ small fennel bulb, trimmed and sliced into wedgesġ/2 pound heirloom tomatoes, about 2 medium, slicedĦ ounce feta, diced and marinated in olive oilĨ gaufrette potato chips, or best-quality purchased potato chips Grilled Flat-Iron Steak Salad with Heirloom Tomatoes and Feta ![]()
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