Sunday, January 17, 2016

Grilled Flank Steak and Nectarine Salad

I am a big Food Network person. Love watching the cooks, chefs, everyday people prepare food and share recipes with the viewer. I have recently gravitated to The Pioneer Woman, and Ree Drummond as one of my favorites. Her food, although it could definitely feed an army, is good, stick to your ribs cooking, and doesn't take you a day to prepare. One show, she prepared this Grilled Nectarine Salad, and I had to try it. I added a couple additional ingredients too it, but it was as yummy in real life as it looked in TV land. I hope you all enjoy it as much as D and I did.


Ingredients

Steak
3 lb Flank steak
3 tbsp raw green peppercorns, crushed

Dressing
2 teaspoons Dijon mustard
2 teaspoons strawberry, garlic infused vinegar (I used my homemade infused vinegar), or whatever vinegar you wish
2 teaspoons honey
1/2 cup olive oil
salt and black pepper to taste

Caramelized Onions
1 small onion, sliced
1 tbsp butter

Salad
2 whole nectarines, halved and pitted
Olive oil, for drizzling
6 ounces, weight (1 bag or box) salad greens (good spring mix) or arugula
1 large Crimini mushroom, sliced
2 ounces, weight Stilton blue cheese
1/2 cup slivered almonds

Instructions

Marinade the flank steak. Take the green peppercorns and crush them. Put half of them on one side of the steak and half on the other. Let marinade at least for 2 hours. For the caramelized onions, quarter the onion and slice small strips. In a small pan, add a tbsp. of butter. Add the onions. You will want to let these go for at least 10 – 20 minutes on medium to medium/low. You want to bring the sugars out. Periodically stir them so they don’t burn. Cook them until they become a golden brown. Remove from heat and set aside. Take the steak out of the fridge and bring up to room temperature. Grill to your liking, as in rare, medium rare, etc. I am not listening temp here, because the temperature for the inside will differ based on the “doneness” of your meat. When it is done to your liking, place on a plate, cover and let rest. While the steak is grilling, prepare all of your other ingredients. Half the nectarine and very gently, twist apart from the stone. Dig out the stone. Drizzle nectarine halves with a little olive oil. Grill cut side down for 2-3, turning midway to achieve those beautiful grill marks. Granted, mine are a little non-existent. Set aside. In a bowl or a cruet, combine the Dijon, vinegar, honey, and olive oil to emulsify. Add salt and pepper and mix. In a large bowl, toss lettuce with enough of the dressing to lightly. Toss in the almonds the caramelized onions, mushrooms. Divide the lettuce among two plates. Place a nectarine half on each serving. Slice the flank steak across the grain in about ½ inch slices and arrange on the salad.  Drizzle with a little more dressing. With a fork, cut blue cheese into chunks and distribute among the two plates.