Steak Salad
Ingredients
- 2 Pounds Flank Steak, scored on both sides, to score is to cut diagonal lines across the meat in 2 directions, without cutting much more than 1/4 inch deep, it should have an argyle pattern
Marinade
- 2 Cloves Garlic, crushed
- 1 Tablespoon Soy Sauce
- 1/2 Cup Olive Oil, whisked in slowly until mixture is creamy
- 4 Tablespoons Dijon Mustard
- 1 Teaspoon Oregano
Dressing
- 3/4 Cup Olive Oil
- 1 Clove Garlic, crushed
- 1 Cup Rice Vinegar
- Salt, to taste
- 2 Tablespoons Dijon Mustard
- 1 Tablespoon Fresh Lemon Juice
- 1 Tablespoon Soy Sauce
- Freshly Ground Black Pepper, to taste
Salad
- 1 Red Onion, thinly sliced
- 1 Green Pepper, sliced
- 1 Cup Celery, sliced
- 1 Red Pepper, sliced
- 1 Cup Cherry Tomatoes
Instructions
In a large plastic bag or airtight container marinate the meat for several hours. Grill meat to medium-rare and cut diagonally across the grain. Then marinate in the following dressing for 1 hour at room temperature.
Add the salad ingredients to the meat and dressing and toss gently.