Working in numerous restaurants over the years has given me ample opportunity to mentally bookmark some of my favorite tricks and dishes. This salad is one of those favorites.
While there is a basic template for this recipe, it’s really versatile and can be changed up to suit your mood. The original recipe called for bleu cheese, but I went for goat cheese this round. (Crazy, I say!) The other staple ingredients are: flank steak, romaine lettuce, caramelized mushrooms, sautéed portobellos, and your vinaigrette of choice.
My steak marinade can differ depending on what’s available in the fridge. For this steak I used olive oil, Dale’s, tamari (gluten-free soy sauce), brown mustard, and fresh minced garlic.
I also like to make my own vinaigrette. I’m never a big fan of what I can buy at the grocery store, so making my own is immensely more satisfying (and contains much fewer ingredients!). My vinaigrette recipe also changes depending on what ingredients are available, but is usually a combo of olive oil, vinegar (red wine or balsamic), fresh minced garlic, mustard or lemon juice, and salt/pepper.
I had started caramelizing my onions while the steak was marinating. Once the onions were really soft, I threw in the mushrooms so that they could soften as well. The steak was cooked the steak in a cast iron skillet, but any preparation would work well here.
The salad is best when steak and veggies are still warm, the cheese gets all melty and everything melds together really well.
Flank Steak Salad (serves 4):
1.5-2lbs flank steak
sweet onion, sliced
8oz portobello mushrooms, sliced
2 tsp olive oil, divided
2 cloves garlic, minced
tamari, splash (or soy sauce)
1/2 tsp brown mustard (we used Gulden’s)
salt and pepper
1 head romaine lettuce
4oz crumbled goat cheese
Red Wine Vinaigrette (serves 4):
4 tbsp olive oil
4 tbsp red wine vinegar
1 clove minced garlic
1/2 tsp brown mustard
salt and pepper
Combine 1 tsp olive oil, minced garlic, Dale’s, tamari, mustard, salt and pepper in a small bowl and whisk. Pour over steak and let marinate for 20-30 minutes. In the meantime, cook onions over med-low heat in 1 tsp of olive oil and season with salt and pepper. Once onions are soft, add in portobellos and reduce heat to low. Cook steak to desired temperature and let rest for a few minutes. If dressing has not been made in advance, combine all ingredients in a sealed container (I opted for a mason jar) and shake until well combined. Carve steak into bite-size pieces and assemble remaining ingredients. Enjoy!