ROCKY MOUNTAIN MAUI
GRILLED STEAK SALAD
ingredients | Serves 4-6
1 1/2 lb flank steak
Humble and Frank ROCKY MOUNTAIN MAUI SAUCE AND MARINADE
1 Tbsp dijon mustard
1 tsp honey
Juice of 3 lemons
1/2 cup olive oil
8 cups hardy greens such as kale, endive and/or spinach
4 cups cooked red quinoa
1/4 cup thinly sliced green onions
1 cup cherry tomatoes, sliced in half
4 oz Gorgonzola cheese, crumbled
1/2 cup fresh pea shoots
1-2 large avocados, sliced
Set the flank steak in a large, flat glass container and smother with a bottle of ROCKY MOUNTAIN MAUI SAUCE. Cover and let marinate overnight.
Heat a grill to medium-high.
Remove the steak from the marinade and discard the liquid. Pat the steak dry and season with salt and pepper.
Place the steak on the grill and cook until medium-rare, 3-5 minutes per side. The internal temperature of the beef should be 130-135°F. Transfer to a cutting board, and tent loosely with aluminum foil.
In the meantime, whisk together the dijon, honey, and lemon juice in a large bowl. Drizzle the olive oil very slowly, in a thin stream, into the mixture, whisking continuously until the ingredients come together. Season with salt and pepper.
Add the greens, quinoa, green onions, tomatoes, Gorgonzola, pea shoots and avocado to the bowl, and using tongs, toss well with the dressing. Taste and season as needed.
Divide the salad between 4-6 plates.
Slice the steak very thinly against the grain and top the salad with the desired amount. Serve immediately.