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This salad is tossed in a homemade dressing made with honey, lime juice, dijon mustard, olive oil and tons of fresh cilantro. So fresh and delicious!
Combine all the ingredients for the marinade in a small bowl, whisk together. Take the flank steak out of its wrapping and puncture both sides with a fork repeatedly to tenderize. Place steak in a gallon baggie and pour marinade over it. Shake it around until the steak is coated with the marinade, and put it in the fridge for 40 minutes to an hour, but no longer.
Preheat oven to 375ºF. When the steak is ready to cook, place it in a screaming hot oven-safe skillet over high heat coated with oil to sear. Cook for 2 to 3 minutes on each side until a crust forms. Place skillet in the oven at 375ºF for about 8 minutes, or until the internal temperature reads 145 to 150ºF.
Let the steak sit after cooking to let the juices redistribute. While the steak is resting, combine all the salad dressing ingredients in a small bowl and whisk together. Make a salad with the lettuce greens and tomatoes. Pour dressing over the salad, to taste.
Cut the flank steak on a slight angle into thin slices. Place steak slices over the salad to serve.
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doxiemommie on 5.5.2011
Made part of this last night, I used the marinade on a flat iron steak (our store was out of flank steak) and served it with vegetables instead of ontop a salad. The marinade to me was awesome, but my boyfriend it was a little too sweet. But none the less, it was very good! Definately a remake in our home.