Thursday, April 29, 2010

Inside-Out Steak Salad

Do you ever wonder how to get your sweetie or your children to eat a salad for dinner? Well, this is recipe is the perfect way to make that happen. It has everything a steak salad would have, but it is incognito. Who can resist a steak? Check out the recipe below and see how you can please the whole family with one meal.


Inside-Out Steak Salad
3 Gals and a Kitchen

1 pound flank steak
10oz fresh bag of spinach
½ of a red onion, diced
4oz sliced mushrooms
1 can diced tomatoes, drained
1 garlic clove
½ c crumbled goat cheese
¾ of an avocado cut into slices
¼ tsp crushed red pepper
1 TB parsley
1 TB rosemary
1 TB tarragon
2 TB extra virgin olive oil
2 TB Worcestershire sauce
Salt & Pepper to taste

Line a cookie sheet with aluminum foil and preheat the on the broiler setting. In a large non-stick skillet, sauté red onion, mushrooms, tomatoes, garlic, and spinach until the spinach has wilted. Squeeze spinach in a paper towel removing as much of the liquid as you can. Season with salt and pepper and set aside. Go ahead and butterfly cut your piece of flank steak. To butterfly flank steak, lay the meat flat on a cutting board, use a long knife and cut the meat horizontally, but make sure to leave one side connected.

Lay the flank steak so it is open and spread the spinach mixture evenly down the middle. Place slices of avocado down the middle of the steak and sprinkle with crumbled goat cheese. Start at one end and begin rolling the steak up until you reach the other end. Use the twine to tie 4 sections of the flank steak to help keep it shut while it is cooking. Season the steak with crushed red pepper, parsley, rosemary, tarragon, EVOO, and Worcestershire sauce.

Broil the steak until cooked to your liking. About 8-10 minutes if you like your steaks medium. Don’t forget since you butterfly cut the steak that it is much thinner and does not need to cook as long.

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