Breaking The Glass Ceiling

Flank Steak Salad

INGREDIENTS:

• 1 1/2 pounds flank steak
• 1 tablespoon canola oil
• Kosher salt and freshly ground black pepper, to taste
• 1 head romaine, roughly chopped
• Cherry tomatoes halved
• 1/2 small red onion, thinly sliced
• 4 ounces crumbled blue cheese
• 3 eggs, soft boiled
• 5 radishes, thinly sliced
• 1 avocado, sliced

Balsamic Vinaigrette

• 1/3 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 2 teaspoons honey
• Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS:

1. In a medium bowl, whisk together olive oil, balsamic vinegar, Dijon, and honey; season with salt and pepper, to taste; set aside.
2. Preheat grill to medium heat. Brush corn with butter; season with salt and pepper, to taste.
3. Brush steak with canola oil; season with salt and pepper, to taste. Add steak to grill, and cook, flipping once, until desired doneness, about 6 minutes per side for medium-rare. Let rest 5 minutes; thinly slice against the grain.
4. For soft jammy eggs, cook for 6-7 minutes. Immediately immerse in cold water to stop the cooking process.
5. To assemble the salad, place romaine lettuce in a large bowl; top with steak, tomatoes, onion, eggs, radishes, and blue cheese. Pour the balsamic vinaigrette on top of the salad and gently toss to combine.
6. Serve immediately.