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

Name: Broiled Flank Steak with Grilled Champagne Grapes and a Bitter Greens and Blue Cheese Salad
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 6
Cuisine: Global
Ingredients: 177 milliliters crumbled blue cheese; 2 Tbsps brown sugar; 1 Tbsp Dijon mustard; 2 teaspoons Dijon mustard; 907 grams flank steak; 1 clove garlic, grated; 4 cloves garlic, grated; 2 small bunches champagne grapes, broken into clusters, about 1 pound; 6 servings Kosher salt and freshly cracked black pepper; 118 milliliters extra-virgin olive oil; 59 milliliters toasted pecans, chopped; 227 grams bitter greens mix (radicchio, arugula, romaine, watercress, endive); 1 medium shallot, grated; 2 Tbsps minced shallots; 59 milliliters sherry vinegar; 59 milliliters vegetable oil, plus 1 tablespoon, divided; 59 milliliters Worcestershire sauce

You can never have too many main course recipes, so give Broiled Flank Steak with Grilled Champagne Grapes and

Instructions

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.

Ingredients you will need

Worcestershire Sauce

Vegetable Oil

Brown Sugar

Shallot

Mustard

Garlic

Pepper

Steak

Salt

Equipment you will use

Whisk

Bowl

Place the steak in a plastic zip-top bag.

Ingredients you will need

Steak

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.

Ingredients you will need

Marinade

Steak

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.

Ingredients you will need

Steak

Equipment you will use

Baking Sheet

Wire Rack

Oven

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.

Ingredients you will need

Salt And Pepper

Steak

Equipment you will use

Baking Sheet

Broiler Pan

Broiler

Remove from the oven and allow to rest 10 minutes. Slice thin strips of steak against the grain.

Ingredients you will need

Grains

Steak

Equipment you will use

Oven

For the vinaigrette: While the steak is resting, in a small mixing bowl, make the vinaigrette.

Ingredients you will need

Vinaigrette

Steak

Equipment you will use

Mixing Bowl

Combine the vinegar, shallots, mustard and garlic and whisk in the oil. Season with salt and pepper

Ingredients you will need

Salt And Pepper

Shallot

Mustard

Vinegar

Garlic

Cooking Oil

Equipment you will use

Whisk

For the salad: Preheat a cast-iron grill pan over medium-high heat.

Equipment you will use

Grill Pan

Place the grape bunches on the grill to char, just until blistered, 3 to 4 minutes.

Ingredients you will need

Grapes

Equipment you will use

Grill

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

Ingredients you will need

Vinaigrette

Greens

Equipment you will use

Bowl

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.

Ingredients you will need

Sliced Steak

Blue Cheese

Grapes

Pecans

Equipment

Ingredients

Servings:

177milliliters

crumbled blue cheese 2Tbsps

brown sugar 1Tbsp

Dijon mustard 2teaspoons

Dijon mustard 907grams

flank steak 1clove

garlic, grated 4cloves

garlic, grated 2small bunches

champagne grapes, broken into clusters, about 1 pound 6servings

Kosher salt and freshly cracked black pepper 118milliliters

extra-virgin olive oil 59milliliters

toasted pecans, chopped 227grams

bitter greens mix (radicchio, arugula, romaine, watercress, endive)1medium

shallot, grated 2Tbsps

minced shallots 59milliliters

sherry vinegar 59milliliters

vegetable oil, plus 1 tablespoon, divided 59milliliters

Worcestershire sauce

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Robert Mondavi Napa Merlot. Reviewers quite like it with a 4 out of 5 star rating and a price of about 30 dollars per bottle.