Broiled Flank Steak with Grilled Champagne Grapes and a Bitter Greens and Blue Cheese Salad

I love the essentials – but what I love even more, is mixing ingredients up while keeping the essentials in place. My episode airing on Food Network today is all about steak, and more specifically cooking it at home. The different methods and techniques that can be used along with a couple of great sides for steak. This recipe came together so nicely and it was all because of the inventive use of grapes. Who would have thought grapes and steak go together?! Well, I'm here to tell you that the pairing is divine when served alongside this salad with blue cheese and a tangy sherry vinaigrette.  

This recipe is a perfect example of a dish that's super simple to prepare, but will most likely be something you've never had before! This keeps cooking exciting and hopefully gives you the confidence to experiment on your own with recipes. Enjoy! We will definitely be making this for dinner this week.

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Yield: 4-6

INGREDIENTS

STEAK: 1/4 cup Worcestershire sauce 2 tablespoons brown sugar 1 tablespoon Dijon mustard Kosher salt and freshly cracked black pepper 4 cloves garlic, grated 1 medium shallot, grated 1/4 cup vegetable oil, plus 1 tablespoon, divided 2 pounds flank steak

VINAIGRETTE: 1/4 cup sherry vinegar 2 tablespoons minced shallots 2 teaspoons Dijon mustard 1 clove garlic, grated 1/2 cup extra-virgin olive oil Kosher salt and freshly cracked black pepper

SALAD: 2 small bunches champagne grapes, broken into clusters, about 1 pound 1/2 pound bitter greens mix (radicchio, arugula, romaine, watercress, endive) 3/4 cups crumbled blue cheese 1/4 cup toasted pecans, chopped

DIRECTIONS

For the steak: In a small bowl, mix together the Worcestershire sauce, brown sugar, mustard, 2 teaspoons salt, 1 teaspoon pepper, garlic and shallots. Gradually whisk in 1/4 cup vegetable oil until emulsified. Place the steak in a plastic zip-top bag. Pour the marinade over the steak and seal the bag. Marinate for at least 1 hour at room temperature or refrigerate overnight. Allow the steak to come to room temperature before cooking.

When ready to cook, preheat the broiler and set the oven rack at the highest point, as close to the flame as it can get and still fit the steak below. Fit a wire rack onto a baking sheet.

Place the marinated steak on the prepared baking sheet (or a broiler pan), sprinkle with salt and pepper and place it under the broiler. Cook for 3 minutes on the first side. Flip and cook for another 3 minutes for medium-rare. Remove from the oven and allow to rest 10 minutes. Slice thin strips of steak against the grain.

For the vinaigrette: While the steak is resting, in a small mixing bowl, make the vinaigrette. Combine the vinegar, shallots, mustard and garlic and whisk in the oil. Season with salt and pepper

For the salad: Preheat a cast-iron grill pan over medium-high heat. Place the grape bunches on the grill to char, just until blistered, 3 to 4 minutes.

In a large bowl, add the greens and lightly dress the salad with the vinaigrette. Toss to combine.

For serving, pile the salad onto a plate and top with crumbled blue cheese and toasted pecans. Surround the salad with the sliced steak and grilled grapes

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