An Apple A Day by Karen Berman

Author:Karen Berman
Language: eng
Format: epub
Publisher: MBI
Published: 2013-03-24T16:00:00+00:00

Grilled Steak Salad with Apples, Blue Cheese, and Pecans

A grilled steak is one of the treats of summer. Thinly sliced and arranged over a salad of mixed greens and apples, it makes for a no-fuss dinner.

Makes 4 servings

1 pound flank steak

1 teaspoon olive oil

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

8 cups mixed baby greens

1 Honeycrisp apple, cored and thinly sliced

1 cup chopped toasted pecans

1/2 cup crumbled blue cheese

Apple Cider Vinaigrette (See page 197)

Preheat a grill to medium high.

Season the flank steak with the olive oil, salt, and pepper. Grill the steak 5 to 6 minutes per side for medium rare or longer if you want it more thoroughly cooked. Allow the steak to rest for 10 minutes, tented with foil.

On a platter, arrange the baby greens and top with the apple slices, pecans, and blue cheese.

Slice the steak thinly, against the grain. Arrange the sliced steak on top of the salad and drizzle with some of the vinaigrette. Serve with extra dressing on the side.

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