How To Video
Marinated Flank Steak Caesar Salad with Button Mushroom & Artichoke Topping
- 2 lb. Harris Ranch flank steak trimmed
- 2 cups Harris Ranch Restaurant marinade recipe to follow or
- your favorite marinade
- 5 large Romaine lettuce hearts chopped
- 5 oz. Parmigiano-Reggiano cheese
- 1 tsp. fresh basil chopped
Mushroom & Articoke Topping (recipe to follow)
Button Mushroom & Artichoke Topping:
- 1 lb. button mushrooms washed
- 14 oz. halved artichoke hearts
- 2 oz. olive oil
- 1 tbsp. garlic chopped
- 1 sprig of rosemary
- 1 tsp. parsley chopped
- salt and pepper to taste
Harris Ranch Restaurant Marinade:
- 8 oz. soy sauce
- 16 oz. water
- 2 oz. brown sugar
- 1 tbsp. granulated garlic
- 1/2 tsp. ground ginger
- 1 tsp. ground black pepper
- 2 dashes Tabasco
- 1 oz. lemon juice
Place flank steak into a plastic container; pour Harris Ranch Restaurant marinade over beef and refrigerate for two to four hours to help tenderize the flank steak.
When ready to grill, place the marinated flank steak on the grill over medium heat for 12 to15 minutes for medium rare – turning once after about 6 minutes.
Remove when done to your liking and set aside for 5 to 10 minutes. While the grilled flank steak is resting prior to slicing, prepare the salad and topping.
To prepare the topping, heat the olive oil in a sauté pan and add button mushrooms. Cook until tender. Add chopped garlic and artichoke hearts. Simmer for two minutes. Add rosemary and parsley. Lower the heat to keep the topping warm. Season with salt and pepper.
Now it’s time to slice the flank steak. The key is to slice thinly across the grain. Although the name infers flank steak can be eaten like any other steak, that’s not the case. But when prepared and sliced correctly, it’s both delicious and versatile.
Toss the Romaine lettuce with the Parmigiano-Reggiano cheese and basil; top the salad with four to six hearty slices of flank steak.
Spoon on the mushroom and artichoke topping and enjoy this delicious entrée salad.
Button Mushroom & Artichoke Topping Preparation:
Heat olive oil in a sauté pan. Add button mushrooms and cook until tender. Add chopped garlic and artichoke hearts. Simmer for two minutes. Add rosemary and parsley, lower heat to keep warm. Season with salt and pepper.
Mix thoroughly and refrigerate until ready to use.