Steak Salad with Bluebird Dressing

Steak

What you need: 

  • 1 pound flank steak
  • Mod Squad Martha Bluebird Vinaigrette
  • Extra virgin olive oil

What to do:

  • Season the flank steak with salt and pepper. Add a couple of splashes of the Bluebird Vinaigrette and olive oil. Let marinate at room temperature for 30 minutes.
  • Preheat the grill over medium-high heat. Add the steak and cook until desired temperature.
  • Remove from the grill and let rest at least 5 minutes.
  • Slice against the grain to serve on the salad.

Beef temperatures:

  • Rare:  120-125
  • Medium Rare:  130-135
  • Medium:  140-145
  • Medium Well:  155-160
  • Well Done:  165 and above

Croutons

What you need: 

  • 4 cups Italian loaf bread, cubed
  • 1 lemon, zested
  • 1 tablespoon dried lavendar flowers
  • Extra virgin olive oil

What to do: 

  • Preheat to oven to 400 degrees.
  • Place the cubes of bread, lemon zest and dried lavender in a bowl. Season with salt and drizzle generously with olive oil.
  • Spread the seasoned bread cubes out on a baking sheet. Bake until toasted and crispy, about 8 minutes.

Salad

What you need:

  • 1 cup red grapes
  • Extra virgin olive oil
  • 10 ounces baby spinach
  • 4 ounces blue cheese, crumbled
  • 2 tablespoons shaved red onion
  • 1 pound cooked and sliced flank steak
  • 2 cups lemon lavendar croutons
  • Mod Squad Martha Bluebird Vinaigrette

What to do:

  • Preheat the oven to 400 degrees. Toss the grapes with olive oil and season with salt. Place on a sheet pan and cook until roasted and tender, about 15 minutes. Remove from the oven and let cool.
  • Place the spinach in a serving bowl. Top with the roasted grapes, shaved red onion, sliced flank steak, crumbled blue cheese and croutons.
  • Drizzle or toss with enough Bluebird Vinaigrette to lightly coat all the ingredients.

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Serves 4 //Photography by Plateful Solutions

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