Flank steak, carpaccio-style
Source of Recipe
From Cooking Up an Italian Life by Sharon Sanders
List of Ingredients
MAKES 4 TO 6 SERVINGS
1-1/2 to 2 pounds flank steak
1/2 cup balsamic vinegar
1 (10-ounce) bag spinach, stems removed, leaves sliced into strips
4 to 6 tablespoons olive oil
1 chunk (1-1/2 ounces) Parmesan cheese
Rustic bread
Place the steak and vinegar in a 13x9-inch glass or ceramic pan. Turn to coat evenly. Cover with plastic wrap and refrigerate, turning occasionally,
for at least 1 hour.
Recipe
Prepare a charcoal or gas grill. Remove the steak from the marinade. Pour the marinade into a glass measuring cup; set aside.
Grill steak directly over the heat source for about 8 minutes per side, or until the internal temperature registers 145 degrees on an instant-read thermometer. Remove and set aside on a cutting board with a well to catch
juices. Allow to rest 5 minutes.
Meanwhile, place the spinach on dinner plates or a larger platter. Microwave the reserved marinade for 2 minutes, or until boiling. Remove and allow to cool.
Cut the steak into thin diagonal slices. Arrange over the spinach. Drizzle with the collected meat juices. Season to taste with salt and pepper. Drizzle with the oil. Cut shavings from the Parmesan cheese and scatter over
the top. Pass the reserved marinade at the table. by Sharon Sanders
Serve the bread on the side.
Note: Since winter's temperatures might discourage you from grilling outdoors, you can prepare this dish inside in a grill pan with satisfying results.
Per serving: 676 calories, 43 g fat, 13 g saturated fat, 104 mg cholesterol,
12 g carbohydrates, 56 g protein, 512 mg sodium, 1 g fiber
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