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Grilled Steak Salad
1 large head of Boston lettuce
1 ripe tomato, cut in 1/2 inch wedges
3 tablespoons of extra virgin olive oil
5 cloves garlic, sliced
1/4 cup of fresh basil, chopped
1 tablespoon of balsamic vinegar
3/4 pound of flank steak
Freshly ground pepper
1/4 teaspoon of garlic powder
1 Bermuda onion, sliced
Basil leaves |
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Put prepared lettuce in bowl and add tomato. Heat 1 tablespoon of olive oil and sauté garlic. When garlic is soft, remove pan from heat, cool slightly, and stir in basil. After it has wilted add remaining oil and the vinegar. Whisk thoroughly. Use this dressing while it's warm to toss salad after steak is cooked and sliced. Rub flank steak with pepper and garlic powder and grill or broil until done to your taste. Cut in thin slices on the diagonally. Lay strips over freshly tossed salsa and garnish with onion slices and basil leaves. Serves 4
 
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