Ingredients:
1 (1-pound)
flank steak
½ teaspoon
salt
½ teaspoon
black ground pepper
3 tablespoons
olive oil
2 tablespoons
mayonnaise
1 tablespoon
Dijon mustard
1 tablespoon
fresh lemon juice
1 clove
garlic, minced
½ teaspoon
anchovy paste or 1 canned anchovy, mashed
¼ cup
Parmesan cheese, divided
1 head
romaine lettuce
Preparation:
Preheat grill
or broiler to 350°F.
Sprinkle
steak with salt and pepper.
Grill steak,
turning once, for 15 minutes for medium-rare.
Let stand for
10 minutes before slicing.
Meanwhile,
combine oil, mayonnaise, mustard, lemon juice, garlic, anchovy paste and 2
tablespoons Parmesan cheese in a small bowl; beat with a fork until well mixed.
Tear lettuce
with hands into bite-size pieces.
Place in a
large salad bowl.
Add dressing;
toss to coat.
Cut steak
diagonally into thin slices.
Add to salad;
stir.
Sprinkle
salad with remaining cheese.
You can
combine this excellent recipe with some other from our collection.
Serve 4.
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