This is a great entrée salad worthy for company, as it may be served at room temperature. It is ready when YOU are ready.
Chef's notes
The Pointe Reyes Bleu cheese makes this salad very flavorful, so don’t skimp! Gorganzola cheese may be used as well.
If you are not a fan of bleu cheese, goat cheese is a tasty replacement. Also, the salad dressing is quite Zippy! If you prefer a more mild dressing, simply up the amount of olive oil.
Side Dish Recommendation:
Roasted crispy potatoes, served hot around the edge of the salad, adds a nice contrast!
Steps
1
Prepare Vinaigrette
Ingredients
1/4 cup olive oil
1/3 cup red wine vinegar
1-2 Tbsp. Dijon-style mustard
1-2 Tbsp. chopped flat leaf Italian parsley
Freshly ground black pepper and sea salt to taste
In a small bowl, whisk mustard and vinegar. Add oil slowly, whisking constantly until vinaigrette thickens. Stir in parsley and pepper. Refrigerate until ready to use. This vinaigrette is best if allowed to brew for several hours before serving.
2
Prepare Flank Steak
Ingredients
1 large flank steak
Freshly ground black pepper and sea salt to taste
Season with salt and pepper, let rest for 30 minutes prior to grilling. Prepare the gas grill. Grill on a well oiled rack over high heat for 4-5 minutes per side, for medium-rare. Let meat rest on a wire rack for a minimum of 10 minutes, allowing the juices to settle back into the meat. The meat may also be cooked on the stove top. Do not overcook this meat, and be sure to cut it at an angle.
Combine vinaigrette with spinach, toss, reserving a bit of vinaigrette to drizzle over the final dish.
Place dressed spinach on a serving plate or large, shallow rimmed bowl. Thinly slice the steak crosswise at an angle. Top greens with 3-5 slices of steak in a star formation, top with red onion slivers, tomatoes, and crumbled bleu cheese. Drizzle remaining vinaigrette over salad as needed, lightly salt and pepper to taste.
