FLANK STEAK SALAD WITH ROASTED SHALLOTS AND GOAT CHEESE

Flank Steak Salad with Roasted Shallots and Goat Cheese image

Yield Makes 4 servings

Number Of Ingredients 8

1 cup olive oil
5 tablespoons red wine vinegar
2 tablespoons fresh thyme leaves
2 large garlic cloves
1 1 1/2-pound flank steak
18 large shallots, peeled, halved
8 cups mixed salad greens (about 8 ounces)
1 cup crumbled chilled soft fresh goat cheese (such as Montrachet; about 4 ounces)

Steps:

Blend oil, vinegar, thyme, and garlic in blender until garlic is chopped; season dressing with salt and pepper. Place steak in 13x9x2-inch glass baking dish. Add 1/3 cup dressing; turn to coat. Cover and chill 30 minutes. (Can be made 4 hours ahead; chill steak and dressing. Bring dressing to room temperature before using.)
Meanwhile, preheat oven to 450°F. Toss shallots and 2 tablespoons dressing on baking sheet to coat. Roast shallots until caramelized and tender, stirring occasionally, about 20 minutes; set aside.
Preheat broiler. With marinade still clinging to steak, broil steak to desired doneness, about 4 minutes per side for medium-rare. Let steak rest 5 minutes; slice thinly across grain on diagonal.
Place greens and shallots in large bowl; toss with enough dressing to coat. Mound greens on large platter. Surround with steak; sprinkle with goat cheese. Serve, passing remaining dressing.