Friday night feast
This is what I’m planning for dinner and I thought I’d share the recipe with you. Fresh ingredients, a chance to use the grill on a gorgeous summer evening … what could be better? Enjoy!
Grilled Flank Steak with Warm Bean Salad
1 (1 1/2-pound) Certified Angus Beef ® flank steak; optional cuts – sirloin or flat iron steak
1 clove garlic, crushed
3 tablespoons balsamic vinegar
1 (16-ounce) can cannellini beans, drained and rinsed
1 cup grape tomatoes, halved
1/2 cup thinly sliced red onion
1 tablespoon extra virgin olive oil
1 bunch arugula or baby spinach, stems trimmed
Salt and pepper to taste
1. Rub garlic over steak. Marinate steak in 2 tablespoons balsamic vinegar in refrigerator for 30 to 60 minutes.
2. Preheat grill. Remove steak from marinade and pat dry; discard marinade. Season steak with salt and pepper and grill to desired doneness. Move to cutting board and let rest 10 minutes.
3. Heat beans in saucepan; stir in tomatoes, onion, oil and remaining balsamic vinegar. Season to taste with salt and pepper.
4. Spoon bean mixture onto four plates. Top with arugula. Cut steak crosswise into thin slices. Arrange slices on plates, overlapping beef slightly.
Recipe provided by Certified Angus Beef LLC.