LAKE LIVING ~ GRILLED STEAK SALAD

~ Petunia

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GRILLED STEAK SALAD

~ Adapted from PICNIC! Recipes and Menus for Outdoor Entertainment

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3 1/2 lbs. flank steak

1/3 extra-virgin olive oil

1/3 cup tamari or soy sauce

1/3 cup red wine

1 Tbsp. minced ginger

1 clove minced garlic

1 Tbsp. brown sugar

coarse salt & freshly ground black pepper

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1/4 cup balsamic vinegar

1-2 Tbsp. horseradish

1 large thinly sliced red onion

6-8 julienned sun-dried tomatoes

1 Tbsp. extra-virgin olive oil

2 Tbsp. sesame oil

freshly ground black pepper

• Score flank steak in crisscross pattern. Place in large oblong baking dish.
• Combine oil, tamari, red wine, ginger, garlic, brown sugar and salt & pepper. Pour over steak and marinate in refrigerator for 3 hours or longer, turning several times.
• Bring steak to room temperature. Remove from marinade and grill on high 5 to 7 minutes per side or until desired doneness. Remove and let rest several minutes before diagonally slicing. At this point, can refrigerate or continue.
• While steak is resting, combine balsamic vinegar, olive oil, sesame oil and horseradish. Add onion, sun-dried tomatoes and cracked pepper to taste.
• Arrange steak on large platter. Cover with onion and sun-dried tomato mixture.