Chef John Folse: Flank steak salad

Chef John Folse Makes Flank Steak Salad
Updated: Aug. 1, 2018 at 11:38 AM CDT
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(WVUE) - Several years ago, Caroline Fowler from Roswell, Georgia, submitted this recipe for the inaugural Stirrin It Up: Kids Edition. The true secret to this recipe is the marinade. There is no doubt it's worth every bit of time for the finished dish.

Prep Time: 45 Minutes

Marinate Time: 5 Days

Yields: 4–6 Servings

Ingredients for Marinating the Steak:

1 flank steak

½ cup olive oil

2 cloves garlic, minced

2 tbsps red wine vinegar

½ cup soy sauce

¼ cup honey

½ tsp black pepper

Method for Marinating the Steak:

On a cutting board, score the meat on a diagonal, cutting about ¼-inch deep into the meat on both sides. In a small bowl, whisk the oil, garlic, red wine vinegar, soy sauce, honey and black pepper until combined. In a resealable bag, add the marinade mixture and steak and refrigerate for 5 days. Heat a grill to medium-high heat according to manufacturer's directions. Place the flank steak on the grill for 6 minutes on each side.  When the steak is cooked, let it rest on a cutting board for 10 minutes then slice it thinly.

Ingredients for Salad and Dressing:

Marinated Flank 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 cup Canola oil

Method for Salad and Dressing:

In a large bowl, combine lettuce, tomatoes, red onion, cranberries, pecans and Parmesan cheese and set aside. In another bowl, whisk together the red wine vinegar, sugar, poppy seeds, ground mustard and salt until well blended. Slowly add the oil while whisking. Continue whisking until all is incorporate. To serve, add the flank steak to the salad then drizzle with dressing.