Servings: 4 people
Calories:
Ingredients
For the Salad
- 1 ½ lbs flank steak
- 1 lime juiced
- ½ tablespoon kosher salt
- ½ tablespoon black pepper
- Pickled Celery
- Smoked Cherry Tomatoes
- Baby Spinach
For the vinaigrette
- ¼ cup olive oil
- 2 tablespoon lime juice
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
For the vinaigrette
- Mix all ingredients in a mixing bowl and set aside
Instructions
For the vinaigrette
- Mix all ingredients in a mixing bowl and set aside
For the Steak
- Season steak with salt and pepper
- Place in a large ziplock bag and add the lime juice.
- Refrigerate for 30 minutes to an hour
- Remove from refrigerator and let steak reach room temperature.
- With a paper towel pat dry the steak.
- Heat grill or grill pan on high heat
- Add steak and grill 3-4 minutes each side.
- Remove steak from heat and let rest 10-15 minutes. Feel free to leave covered with aluminum foil to retain heat.
- Slice the steak across the grain at a steep angle
For the Salad
- Toss the baby spinach, tomatoes, and celery with the vinaigrette.
- Add salad mix to each bowl and top each with steak
- Top with your choice of cheese.
- Serve
Notes
- If grilling the steak then make sure to pat it dry first to avoid flare-ups
- Season the steak well.
- The steak will likely curl at the center making it difficult for it to cook evenly. The solution is to press down with a spatula and hold with steady pressure for the first minute of cooking
- Let the steak rest a minimum of 5 minutes after cooking. If you cut into the steak and those juices leak out all over your cutting board, it means you cut the steak too early.
- Slice steak across the grain for most tender results
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