‘Tis the season for warmer weather and grilling! Who am I kidding? We grill rain or shine. Sleet or snow. Laughing out loud here. Point being, we grill a lot. It is Texas. And we like our Bar-B-Qued meats. And this Marinated Flank Steak with Red Pepper Arugula Salad is so stinking easy, it does not need a “recipe” just a little instruction.
What you will need:
- 1 Flank Steak, 2-3 pound
- Worcestershire Sauce
- Montreal Seasoning
- 1 Red bell pepper, seeded and sliced
- 1 Leek, cleaned and thinly sliced
- Arugula lettuce
- Granny Smith apple, thinly sliced
- Marinated Mozzarella Medallions
- Toasted Ciabatta bread
- Extra Virgin Olive Oil
For the marinade:
In a 9″x13″ glass pan, cover the flank steak with Worcestershire sauce and Montreal seasoning. Cover and refrigerate for an hour or so. Overnight would be better.
Grill until done to your liking. Take off of the grill and allow the meat to rest for at least 5-10 minutes prior to carving.
Sauté the peppers and leeks in a hot skillet with a little extra virgin olive oil until they start to caramelize. Salt and pepper to taste. Allow to cool slightly.
To make a quick crostini:
Cut 1/4 inch slices of a rustic ciabatta loaf, place on a baking sheet, and brush both sides with olive oil. Sprinkle a bit of kosher salt and freshly cracked black pepper. Bake at 350 degrees for about 3 minutes or until crispy but not brown.
For the salad, toss the arugula with a little olive oil, add the apple slices and mozzarella medallions. Stack the caramelized peppers and onions, then top with the marinated flank steak. Add a little Cabernet Sauvignon and the ciabatta crostini you have yourself a fancy dancy din-din. Ready-set-Grill!