8 fingerling potatoes, scrubbed and halved lenthwise
Olive oil cooking spray
1/2 tsp dried oregano
Sea salt and fresh ground pepper, to taste
2 cups grape tomatoes, halved lengthwise
Zest and juice of 1 large orange (about 1/2 cup juice)
1 Shallot, minced
2 Tbsp white balsamic vinegar
1 Tbsp olive oil
2 tsp Raw honey
1 tsp Dijon mustard
1 Tbsp chopped fresh tarragon leaves
8 oz flank steak, trimmed of fat
4 hearts of romaine lettuce
1/4 cup toasted unsalted walnuts
Instructions
Preheat oven to 425. Mist potatoes with cooking spray and season
with oregano, salt, and pepper. Arrange potatoes cut side down on
1 side of a parchment-lined baking sheet and roast for 10 minutes.
Add tomatoes to second side of sheet, mist with cooking spray and
season with salt and pepper. Return sheet to oven and roast for 25
minutes more, until potatoes are fork-tender and golden and
tomatoes are lightly charred and shriveled. Set aside.
Meanwhile, prepare vinaigrette. Whisk together orange zest and
juice, shallot, vinegar, oil, honey, Dijon and tarragon. Season with
salt and pepper.
Mist a grill pan or indoor grill with cooking spray and heat to
medium-high. Mist steak with cooking spray and season with salt
and pepper. Grill steak to desired doneness, 4 to 6 minutes per side
(for medium). Transfer to a cutting board or plate and cover loosely
with foil to rest. Keep grill pan on medium heat.
Trim a small piece from root end of lettuce keeping leaves attached
to root, then cut romaine in half lengthwise. Brush or toss romaine
with about half of vinaigrette. Working in batches if necessary, add
romaine to grill pan cut sides down, turning occasionally, until
charred on all sides, about 4 minutes.
Thinly slice steak across the grain. Arrange 2 romaine heart halves
on each serving plate, cut sides up, and top evenly with steak,
potatoes, and tomatoes. Drizzle with remaining dressing and
garnish evenly with walnuts.
Originally Submitted
4/30/2015
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