Recipe time! Oh this one turned out oh so yummy, I promise you. It was first created for Artizone Chicago, a gourmet delivery service that brings local, gourmet foods right to your door. It is a fab service. I made it again over the weekend, but added Dole asparagus to it, because asparagus is in season and this combination was fantastic.
Sweet and Savory Flank Steak Salad with Roasted Asparagus
1 lb flank steak I ordered from The Butcher on Artizone seasoned white pepper and Pink Himilayan salt (sea salt will be fine) about a half tsp on both sides. I purchase mine from Trader Joe’s.
Flank Steak Marinade:
1/4 c dark brown sugar
1/4 c Food for Thought Cherry Dijon Mustard
2T of olive oil
1 ½ tsp of white pepper
3T of fresh rosemary
2-3 chopped shallots
2T of olive oil
Sprinkle Sea Salt and pepper
Fresh garlic or a tsp of crushed garlic
Place flank steak in a glass dish. Season both sides with salt. Mix brown sugar, Cherry Dijon Mustard, white pepper, rosemary, and olive oil in a dish. Spread the mixture on both sides. Sprinkle chopped shallots on top and let it marinate all day or for at least 4-6 hours. Place in the oven at 325 degrees for 45-minutes or until desired meat tenderness is achieved. Slice up in strips.
While flank steak is cooking, rinse asparagus in a splash of white vinegar and water. Chop asparagus leaving out the last inch. Toss olive oil, salt, pepper and fresh garlic in a glass dish. Roast Asparagus for the last 10-12 min of cooking flank steak.
Mix baby spinach leaves, shredded carrots and 1/2 c of chopped macadamia nuts in a bowl
Toss in roasted asparagus and sliced up flank steak. Drizzle with a little olive oil and enjoy!
Pairs nicely with this red wine: Sincero Red Blend