Flat Iron Steak Salad with Truffled Potato Chips

Ingredients:

  • Parmesan Mustard Vinaigrette
  • 1 cup red wine vinegar
  • 2/3 cup sugar
  • 2 tablespoons salt
  • 2 tablespoons garlic -- minced
  • 1 tablespoon dry mustard
  • 2 teaspoons oregano
  • 1 teaspoon crushed red pepper
  • 1/2 teaspoon black pepper
  • 3 cups extra virgin olive oil
  • 1/4 cup grated parmesan cheese
  • 24 each flat iron steak
  • olive oil -- as needed
  • salt and pepper -- as needed
  • 2 pounds spinach leaves
  • 1 1/2 pounds watercress
  • 3 pounds tomatoes -- diced and seeded
  • 1 1/2 pounds blue cheese, crumbled
  • 12 ounces red onion -- sliced
  • 3 pounds shoestring potatoes
  • 2 ounces truffle oil

Directions:

Dressing
  1. Combine all ingredients except for oil and cheese in a blender.
  2. Slowly add oil until blended.
  3. Blend in cheese to finish and refrigerate.
Beef
  1. Lightly brush beef with oil and season with s&p.
  2. Grill to medium rare.
Potatoes
  1. Take 3 pounds of Idaho Potaotes and shred using a hand grater.
  2. Heat oil to 375° and fry potatoes till golden brown.
  3. Strain from oil and toss with truffle oil and salt and pepper to taste.
  4. Set aside for garnish.
Assembly
  1. In a bowl combine 2 cups spinach, 2 cups watercress, 3 tablespoons tomato, 1/4 cup blue cheese and 1/2 ounce of onion.
  2. Add 3 tablespoons of dressing and toss lightly.
  3. Carve steak and arrange on top of greens mixture.
  4. Garnish with shoestring potatoes.
Print Recipe

Yield: 24 servings

Source:
Harry Honer
Rider University
Hatboro, PA

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