Marinated Flank Steak with Red Pepper Arugula Salad

‘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.

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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.

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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.

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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.

Flank Steak

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!

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