Memorial Day kicks off the traditional start of the picnic and grilling seasons. And the grilled flank steak salad featured here would be a great way to mark the occasion. (Click here to see the recipe.)
Award-winning food writer Georgeanne Brennan notes that flank steak “is a great choice for salads,” thanks to its big flavor. In this salad, which Brennan created, flank steak is paired with tomatoes, red onion and romaine lettuce.
The steak is first marinated for up to 24 hours in an herb-infused vinaigrette containing fresh thyme, marjoram, garlic, Dijon mustard, balsamic vinegar and extra virgin olive oil. Some of the vinaigrette is reserved for dressing the salad.
You could make the vinaigrette with our robust Miller’s Blend, which can stand up to the bold flavors.
Brennan recommends using “cherry tomatoes in mixed sizes and colors for visual interest.” The red onion, meanwhile, is grilled for about five minutes until softened and nicely grill marked. (Click here to see the recipe.)
The recipe appears in Brennan’s excellent cookbook Salad of the Day. This book offers 365 seasonal salad recipes for each day of the year.
Enjoy your Memorial Day!
Your friends at California Olive Ranch