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8.16.2011

Grilled Marinated Flank Steak Salad with Cilantro Dressing

Good friends, good weather, good food. Thank you Allison and Mo for spending a weekend in Boulder! I must say it feels a little strange to relax at the kitchen table, sipping a glass of wine while my sweet friends cook for me. I spend so much time in the kitchen, that I often forget what it's like to be on the other side...it was wonderful! I am forever grateful to eat so well and be healthy. I didn't help make this meal, but I did devour it. (Recipe inspiration comes from Diabetic Living Magazine)


Ingredients:
8oz beef flank steak
2 yellow or red bell peppers, sliced
8 asparagus stalks, trimmed
2 green onions, trimmed
8 cherry tomatoes, halved
1/2 avocado, halved, seeded, peeled and sliced
2-3 cups torn romaine lettuce
fresh cilantro sprigs, for garnish
Cilantro Dressing (recipe follows)


Cilantro Dressing: 
Lime juice
shallot
cilantro
olive oil
honey
garlic clove
red chile powder
water 
salt
ground cumin


Directions:
In a blender or food processor, combine 3 tablespoons lime juice; 2 tablespoons chopped shallot; 2 tablespoons snipped cilantro; 1 tablespoon olive oil; 1 tablespoon water; 2 teaspoons honey; 1 large clove garlic, quartered; 1/2 teaspoon red chile powder; 1/4 teaspoon salt; and 1/4 teaspoon ground cumin. Cover and blend or process until combined.
Divide Cilantro Dressing into two portions.


Trim fat from steak. Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a resealable plastic bag. Pour one portion of the Cilantro Dressing over steak in bag; set remaining dressing portion aside. Seal bag; turn to coat steak. Marinate in the refrigerator for 30 minutes.


Drizzle peppers, green onions and asparagus with olive oil. For a gas grill, preheat grill. Reduce heat to medium. Place meat and, later, vegetables on grill rack over heat. Cover and grill. For steak, allow 17 to 21 minutes for medium rare (145 degrees F) to medium (160 degrees F). Add pepper and asparagus to the grill for the last 8 minutes of grilling and green onions to the grill for the last 4 minutes grilling, turning frequently. For a gas grill, preheat grill. Reduce heat to medium. Place meat and, later, vegetables on grill rack over heat. Cover and grill. 

Thinly slice meat against the grain. Serve meat, vegetables, tomatoes, and, avocado slices over romaine lettuce. Drizzle with the reserved portion of the Cilantro Dressing. Garnish with cilantro sprigs. Makes 2 servings 

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