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Photo: Becky Luigart-Stayner; Styling: Jan Gautro Photo by: Photo: Becky Luigart-Stayner; Styling: Jan Gautro

Rosemary-Dijon Grilled Steak Salad

Coastal Living MAY 2011

  • Yield: Makes 4 servings
  • Cook time:12 Minutes
  • Prep time:4 Minutes
  • Chill:6 Hours
  • Stand:5 Minutes

Ingredients

  • 1/2 cup dry red wine
  • 2 tablespoons Dijon mustard
  • 1 tablespoon olive oil
  • 2 teaspoons chopped fresh rosemary
  • 2 garlic cloves, minced
  • 1 1/2 pounds flank steak
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 cups baby spinach leaves
  • Dijon-Rosemary Dressing
  • Crumbled blue cheese, grilled baguette slices

Preparation

1. Combine first 5 ingredients in a large, heavy-duty zip-top plastic bag. Add steak and seal bag, turning to coat. Refrigerate 6 hours or overnight.

2. Preheat grill to high (450° to 600°). Remove steak from marinade, discarding marinade. Pat steak dry with paper towels, and sprinkle with salt and pepper. Grill, on greased grill rack, 6 minutes on each side (for medium-rare) or to desired degree of doneness. Let stand 5 minutes before cutting into thin slices.

3. Toss spinach with 1/4 cup Dijon-Rosemary Dressing, and divide among 4 salad plates. Place steak slices on plates, and top with crumbled blue cheese. Serve with grilled baguette slices and remaining dressing.

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Rosemary-Dijon Grilled Steak Salad recipe

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