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Recipes

Flank Steak Salad with Roasted Shallots and Goat Cheese

By Sandy Ercolano of Ridgewood NJ

Recipe information

  • Yield

    4 Servings

Ingredients

1

cup olive oil

5

tablespoons red wine vinegar

2

tablespoons fresh thyme leaves

2

large garlic cloves

1

1 1/2-pound flank steak

18

large shallots, peeled, halved

8

cups mixed salad greens (about 8 ounces)

1

cup crumbled chilled soft fresh goat cheese (such as Montrachet; about 4 ounces)

Need to make a substitution?

Preparation

  1. Step 1

    Blend oil, vinegar, thyme, and garlic in blender until garlic is chopped; season dressing with salt and pepper. Place steak in 13x9x2-inch glass baking dish. Add 1/3 cup dressing; turn to coat. Cover and chill 30 minutes. DO AHEAD Can be made 4 hours ahead; chill steak and dressing. Bring dressing to room temperature before using.

    Step 2

    Meanwhile, preheat oven to 450°F. Toss shallots and 2 tablespoons dressing on baking sheet to coat. Roast shallots until caramelized and tender, stirring occasionally, about 20 minutes; set aside.

    Step 3

    Preheat broiler. With marinade still clinging to steak, broil steak to desired doneness, about 4 minutes per side for medium-rare. Let steak rest 5 minutes; slice thinly across grain on diagonal.

    Step 4

    Place greens and shallots in large bowl; toss with enough dressing to coat. Mound greens on large platter. Surround with steak; sprinkle with goat cheese. Serve, passing remaining dressing.

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