Chef John Folse: Flank Steak Salad - FOX 8 WVUE New Orleans News, Weather, Sports, Social

Chef John Folse: Flank Steak Salad

(Source: WVUE FOX 8) (Source: WVUE FOX 8)
NEW ORLEANS, LA (WVUE) -

Chef John Folse first discovered the recipe from Caroline Fowler of Roswell, Georgia. Folse has then made it his own by adding favorite herbs and spice. Try it on the grill, and Folse guarantees it will be the tenderest, juiciest and most flavorful flank steak you will ever taste! Serve as is or top it over a refreshing salad.

Prep Time: 45 Minutes
Marinate Time: 5 Days 
Yields: 4–6 Servings

Ingredients for Steak:
1 flank or skirt steak 
½ cup olive oil
¼ cup minced garlic
2 tbsps red wine vinegar
¼ cup Pinot Noir
½ cup soy sauce
¼ cup honey
2 tbsps chopped basil
1 tbsp chopped thyme
1 tbsp chopped rosemary
1 tbsp chopped tarragon
½ tsp black pepper
pinch red pepper flakes

Method for Steak:
On a cutting board, score meat on a diagonal, cutting about ¼-inch deep into the meat on both sides. Set aside. In a mixing bowl, combine all ingredients except steak, whisking to mix well. In a large, reseal-able bag, add marinade mixture and steak and refrigerate 3–5 days, turning once each day. When ready to cook, heat a grill to medium-high heat according to manufacturer's directions. Remove steak from marinade and place on grill approximately 6 minutes on each side, turning once. Once steak is cooked, allow it to rest on a cutting board for 10 minutes then thinly slice. 

Ingredients for Salad:
marinated, grilled and sliced steak (see recipe above)
3 hearts of Romaine lettuce, chopped
1 pint cherry tomatoes, halved
½ red onion, peeled and thinly sliced
½ cup dried cranberries
¼ cup chopped pecans
¼ cup grated Parmesan cheese
¾ cup red wine vinegar
1 cup sugar
1 tbsp poppy seeds
1 tsp ground mustard
½ tsp salt
1½ cups canola oil

Method for Salad:
In a large bowl, combine lettuce, tomatoes, red onion, cranberries, pecans and Parmesan cheese and set aside. In another bowl, whisk together red wine vinegar, sugar, poppy seeds, ground mustard and salt until well blended. Slowly add oil while whisking. Continue whisking until all is incorporated. Add sliced steak to salad then drizzle with dressing.
 

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