1 16-ounce flank steak
2 teaspoons olive oil
2 teaspoons red wine vinegar
2 cloves garlic, crushed
pinch of sea salt
½ teaspoon black pepper, cracked
juice of ½ orange
1 tablespoon fresh parsley, chopped
4 cups Romaine, cleaned and chopped into 1-inch pieces
½ cup grape tomato, cut into 1/2-inch chunks
¼ cup bleu cheese or Feta cheese
2 tablespoons olive oil
2 tablespoon red wine vinegar
1 tablespoon red onion, minced
1 tablespoon fresh basil, chopped
salt and pepper to taste
Serves 2
Place the first eight ingredients into a quart (or larger size) zip-lock bag and then place the bag in the refrigerator for at least one hour (and up to ten hours). When the marinating time is complete, cook the steak on the barbecue over medium-high as follows:
~for medium-rare, cook for 90 seconds on each side
~for medium well, cook for 2 ½ minutes on each side
Once the steak is done to your preference, remove it from barbecue and let it sit for 90 seconds. Then slice the steak across the grain in 1/8-inch slices. Set aside
Place the chopped Romaine into a large salad bowl and toss with the olive oil, red wine vinegar, red onion, fresh basil, and salt and pepper to taste. Divide the salad between two serving plates, top with flank steak slices, and garnish with grape tomatoes and bleu (or feta) cheese. Serve.
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