Broiled Flank Steak with Grilled Champagne Grapes and a Bitter Greens and Blue Cheese Salad

Photo: Broiled Flank Steak with Grilled Champagne Grapes and a Bitter Greens and Blue Cheese Salad

TOTAL TIME: 1 hr 25 min
Prep: 15 min
Inactive Prep: 1 hr
Cook: 10 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

STEAK:
    VINAIGRETTE:
    • 1/4 cup sherry vinegar
    • 2 tablespoons minced shallots
    • 2 teaspoons Dijon mustard
      SALAD:
      • 3/4 cups crumbled blue cheese
      • 1/4 cup toasted pecans, chopped
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      Directions

      For the steak: In a small bowl, mix together the Worcestershire sauce, brown sugar, mustard, 2 teaspoons salt, 1 teaspoon pepper, garlic and shallots. Gradually whisk in 1/4 cup vegetable oil until emulsified. Place the steak in a plastic zip-top bag. Pour the marinade over the steak and seal the bag. Marinate for at least 1 hour at room temperature or refrigerate overnight. Allow the steak to come to room temperature before cooking.

      When ready to cook, preheat the broiler and set the oven rack at the highest point, as close to the flame as it can get and still fit the steak below. Fit a wire rack onto a baking sheet.

      Place the marinated steak on the prepared baking sheet (or a broiler pan), sprinkle with salt and pepper and place it under the broiler. Cook for 3 minutes on the first side. Flip and cook for another 3 minutes for medium-rare. Remove from the oven and allow to rest 10 minutes. Slice thin strips of steak against the grain.

      For the vinaigrette: While the steak is resting, in a small mixing bowl, make the vinaigrette. Combine the vinegar, shallots, mustard and garlic and whisk in the oil. Season with salt and pepper

      For the salad: Preheat a cast-iron grill pan over medium-high heat. Place the grape bunches on the grill to char, just until blistered, 3 to 4 minutes.

      In a large bowl, add the greens and lightly dress the salad with the vinaigrette. Toss to combine.

      For serving, pile the salad onto a plate and top with crumbled blue cheese and toasted pecans. Surround the salad with the sliced steak and grilled grapes.

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      5

      Newest Ratings and Reviews

      Read all 3 reviews

      • on June 07, 2012

        Flag

        This is a great recipe! Grapes are infrequently used, IMHO, in savory dishes and not appreciated enough. Kelsey Nixon is our very favorite person on the Cooking Channel. Her recipes are great, her presentation is superior and we've not tried anything that was difficult or has failed. GO Kelsey and keep up the good work! You are appreciated.

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      • on May 07, 2012

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        this recipe looked awesome !!! HUGE fan of the classic steak. the taste of the flank steak combined with the grapes is Indescribable . TWO THUMBS WAAAYY UP :

        people found this review Helpful.
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      • on July 17, 2011

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        we just made this and loved the flavor combination. went fabulous with a California Cab!

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