lower the steaks

Just because your weekend is busy doesn’t mean you can’t serve up a delicious and healthy lunch at home. Flank steak salad is the prefect fast and fresh pick. Because the meat marinates hours before grilling and the sliced steak can be served chilled or at room temp the entire prep can be done entirely before hand. All you need to do is toss and serve.

Combine the dressing, soy sauce, honey and vinegar. Place the flank steak in a large Ziploc bag.

Add the marinade and seal, removing as much air as possible. Marinate in the refrigerator for at least four hours. Turn bag every hour if possible.

Preheat grill to high. Grill the steak for approximately 4 minutes per side until medium rare. Let the steak sit for 10-15 minutes.

Slice on the bias. The meat can be covered and refrigerated and then served chilled or at room temperature.

Slice half of a red onion and julienne a red pepper.

Core and cut tomatoes into wedges. Use heirloom tomatoes if available.

Wash and spin dry four large handfuls of romaine lettuce that has been torn into bite size pieces.

In a large bowl combine the olive oil, walnut oil, balsamic and lemon juice. 

Whisk until beginning to emulsify. Season with salt and pepper.

Add the red onions, tomatoes, and peppers. Toss. Add the lettuce and toss until combined. Divide among four plates. Top with slices of flank steak and serve immediately.