FLANK STEAK, CHAMPAGNE GRAPES & BLUE CHEESE SALAD
Broiled Flank Steak with Grilled Champagne Grapes and a Bitter Greens and Blue Cheese Salad Recipe courtesy Kelsey Nixon
Provided by Food.com
Categories Steak
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- For the steak:.
- In a small bowl, mix together the Worcestershire sauce, brown sugar, mustard, 2 teaspoons salt, 1 teaspoon pepper, garlic and shallots. Gradually whisk in 1/4 cup vegetable oil until emulsified. Place the steak in a plastic zip-top bag. Pour the marinade over the steak and seal the bag. Marinate for at least 1 hour at room temperature or refrigerate overnight. Allow the steak to come to room temperature before cooking.
- When ready to cook, preheat the broiler and set the oven rack at the highest point, as close to the flame as it can get and still fit the steak below. Fit a wire rack onto a baking sheet.
- Place the marinated steak on the prepared baking sheet (or a broiler pan), sprinkle with salt and pepper and place it under the broiler. Cook for 3 minutes on the first side. Flip and cook for another 3 minutes for medium-rare. Remove from the oven and allow to rest 10 minutes. Slice thin strips of steak against the grain.
- For the vinaigrette:.
- While the steak is resting, in a small mixing bowl, make the vinaigrette. Combine the vinegar, shallots, mustard and garlic and whisk in the oil. Season with salt and pepper.
- For the salad:.
- Preheat a cast-iron grill pan over medium-high heat. Place the grape bunches on the grill to char, just until blistered, 3 to 4 minutes.
- In a large bowl, add the greens and lightly dress the salad with the vinaigrette. Toss to combine.
- For serving, pile the salad onto a plate and top with crumbled blue cheese and toasted pecans. Surround the salad with the sliced steak and grilled grapes.
Nutrition Facts : Calories 925.5, Fat 71.9, SaturatedFat 18.5, Cholesterol 173.2, Sodium 719.1, Carbohydrate 14.7, Fiber 0.9, Sugar 8.9, Protein 54.9
CHAMPAGNE GRAPE AND SHRIMP SALAD SANDWICHES
Shrimp and grapes may sound odd, but this shrimp salad sandwich is a winner. Champagne grapes are a must, there is no substitution for their burst in your mouth sweetness. This recipe came from an elderly gentleman I stood next to at the seafood counter in the grocery store. He insisted that since I was buying shrimp I had to get some champagne grapes and make this! It started out as just a simple trio of shrimp, mayo, and champagne grapes, but over the years I've added the rolls, lemon juice and chives. This works great as an appetizer if you just make the salad, then offer some toasted bruschetta (drizzled with olive oil and lemon juice) along with it! You don't have to measure the amounts, really. I always just grab a bunch of champagne grapes, a pound or two of shrimp, and add everything else to taste. You can make this a little ahead, but I don't recommend keeping it in the fridge for more than a day. And certainly toast the rolls or bruschetta at the last minute, since it's best when the bread is warm.
Provided by RZ1234
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 300°F.
- Rinse and drain the shrimp and grapes.
- In a bowl, combine mayonnaise and juice of 2 lemons.
- Add shrimp, grapes, chives.
- Combine and let flavors combine while you prepare the rolls.
- Open all the rolls and drizzle inside olive oil and remaining lemon.
- Put rolls in oven to toast (inside surface facing down).
- When rolls are golden, remove from oven.
- Place bottom of rolls on plates, top generously with shrimp mixture.
- Place top of rolls off center so shrimp salad is visible.
- Garnish with some chives and a lemon slice if desired.
CHAMPAGNE GRAPES
Steps:
- Cut grapes into small clusters of 2 to 4 grapes each. Pour Champagne into a plastic bowl with a tight-fitting lid. Add granulated sugar and zest; stir gently until sugar dissolves. Add grapes, cover and chill 8 hours. Pour off marinade. Dry grapes on a paper towel; sprinkle with superfine sugar and zest.
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