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TUSCAN FLANK STEAK SALAD

1, 100% grass-fed kosher Flank or Bavette Skirt Steak from KOL Foods
1 cup Chianti or Sangiovese red wine
½ cup olive oil
3 garlic cloves, minced
1 tablespoon fresh rosemary leaves, minced
Salt and pepper
9-16 oz salad greens
1 cup grape tomatoes
2 tablespoons fresh basil, chopped
1 teaspoon balsamic vinegar

Combine the wine, olive oil, garlic and rosemary in a resealable plastic bag to marinate the steak. Season both sides of the steak with salt and pepper and place into the bag, squeeze out the air, seal and marinate for 30 minutes to 1 hour.

Preheat your grill or grill pan to medium-high heat. Remove the steak from the marinade and grill for 3-4 minutes on each side, until the steak is cooked medium (125⁰F). Remove from the heat, tent with aluminum foil and allow to stand for 10 minutes before slicing.

While the steak cools, combine the salad greens, tomatoes, 2 tablespoons olive oil, balsamic vinegar, and basil in a medium bowl. Stir to coat the greens and tomatoes evenly. Season with salt and pepper.

Slice the steak thinly against the grain. Divide the salad between serving plate, top with steak slices, and serve immediately.

Serves: 2-4

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