FLANK STEAK SALAD WITH GRILLED CROUTONS AND HORSERADISH DRESSING

Flank Steak Salad with Grilled Croutons and Horseradish Dressing image

This meal is high protein and high fiber, so it gets high marks.

Yield 4 servings

Number Of Ingredients 15

Ingredients

4 garlic cloves, 1 smashed and 3 chopped
1/3 cup plus 2 tablespoons EVOO (extra-virgin olive oil), plus some for drizzling
3 tablespoons Worcestershire sauce (eyeball it)
1 to 2 teaspoons hot sauce to taste (eyeball it)
1 teaspoon dried thyme, 1/3 palmful
2 pounds flank steak
5 thick slices of crunchy peasant-style bread such as ciabatta
Salt and black pepper
1 rounded tablespoon prepared horseradish
Juice of 1 lemon
3 tablespoons sour cream (eyeball it)
1 tablespoon Dijon mustard
1 pint grape or cherry tomatoes, halved
1 12-ounce sack triple-washed baby spinach
1 bunch arugula, thoroughly washed and dried

Steps:

Preheat an outdoor grill, grill pan, or a large skillet (if you are using a large skillet for the steak, you might have to cut the steak in half in order to make it fit in the pan).
In a large shallow dish, combine the chopped garlic, about 2 tablespoons of the EVOO, the Worcestershire sauce, hot sauce, and thyme. Add the flank steak and coat it completely in the mixture; marinate it for 5 to 10 minutes, depending on how much of a rush you are in.
Brush or drizzle the bread slices with a little EVOO and sprinkle them with a little salt and pepper. Place the seasoned bread on the grill and grill on both sides until well marked, 1 to 2 minutes on each side. Remove the bread from the grill and rub it with the smashed garlic clove while still hot. Chop the grilled bread into 1-inch pieces and reserve it. (If you are not grilling, then simply toast the bread until it is golden brown and follow the same procedure.)
Season the flank steak with salt and pepper, then cook it for 5 to 6 minutes per side. Remove it from the grill and let it rest for 5 minutes. Thinly slice the flank steak on an angle and against the grain.
While the steak is grilling, in a small bowl combine the horseradish, lemon juice, sour cream, mustard, salt, and pepper. In a slow, steady stream, whisk in about 1/3 cup of EVOO.
In a large shallow platter or bowl, arrange the tomatoes, spinach, and arugula and top with croutons. Dress with about two thirds of the dressing. Toss the salad, then adjust the salt and pepper. Top the salad with the sliced steak and drizzle the remaining dressing over the meat.