Flank Steak is one of those universal pieces of beef that can perform many duties. It can be used as a substitute for shirt/hanger steak when making Fajitas and it takes marinade very well. The only caution about Flank Steak is it gets tough the longer you cook it. If you like your meat well done, Flank Steak is not the cut for you…
1 pound flank steak
1 tablespoon olive oil
2 cups julienne red onions
3 tablespoons finely chopped parsley
3 tablespoons chopped green onions
1 cup mayonnaise
1 tablespoon minced garlic
1/2 cup grated horseradish
Juice of one lemon
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco
4 cups assorted baby greens
2/3 cup grated Parmigiano-Reggiano cheese
Salt and pepper
2 tablespoons chopped chives
Preheat the grill. Season the flank steak with salt, peper and olive oil.
Place the steak on the grill and cook for 3 to 4 minutes on each side for medium-rare.
Remove the steak from the grill and slice into 1-inch slices.
Toss the beef with the red onions, parsley and green onions. Set aside.
In a mixing bowl, combine the mayonnaise, garlic, horseradish, lemon juice, Dijon, Worcestershire, and Tabasco. Mix thoroughly.
Season with salt and pepper. Refrigerate the dressing for 1 hour.
Toss the greens with the dressing and mound in the center of the plate. Arrange the steak and onions around the greens.
Garnish with the cheese and chives.