FLANK STEAK SALAD

Prep Time: 45 Minutes
Marinate Time: 5 Days
Yields: 4–6 Servings

Comment:
Caroline Fowler, from Roswell, Georgia, submitted this recipe for the inaugural Stirrin It Up: Kids Edition. She has been cooking with her mother Carol since she was younger. Caroline attends Elkins Pointe Middle School.

Ingredients for Marinade:
1 flank or skirt steak
½ cup olive oil
2 cloves garlic, minced
2 tbsps red wine vinegar
½ cup soy sauce
¼ cup honey
½ tsp black pepper

Method for Marinade:
On a cutting board, score the meat on a diagonal, cutting about ¼-inch deep into the meat on both sides. In a small bowl, whisk the oil, garlic, red wine vinegar, soy sauce, honey and black pepper until combined. In a reseal-able bag, add the marinade mixture and steak and refrigerate for 5 days. Heat a grill to medium-high heat according to manufacturers directions. Place the flank steak on the grill for approximately 6 minutes on each side.  When the steak is cooked, let it rest on a cutting board for 10 minutes then slice it thinly.

Ingredients for Salad and Dressing:
3 hearts of Romaine lettuce, chopped
1 pint cherry tomatoes, halved
½ red onion, thinly sliced
½ cup dried cranberries
¼ cup pecans, chopped
¼ cup grated Parmesan cheese
¾ cup red wine vinegar
1 cup sugar
1 tbsp poppy seeds
1 tsp ground mustard
½ tsp salt
1½ cups Canola oil

Method for Salad and Dressing:
In a large bowl, combine lettuce, tomatoes, red onion, cranberries, pecans and Parmesan cheese and set aside. In another bowl, whisk together the red wine vinegar, sugar, poppy seeds, ground mustard and salt until well blended. Slowly add the oil while whisking. Continue whisking until all is incorporated.  Add the flank steak to the salad then drizzle with dressing.