Fresh produce and herbs make for a flavorful update to a great grilled steak.
Yield: 2 servings
Sponsored by
Ingredients
2, 6-oz. Gold Canyon Meat Co.® Premium Angus™ Flat Iron Steaks
½ cup Villa Frizzoni® Olive Oil 1 Tbsp. Markon® Sage, chopped
1 Tbsp. Markon® Rosemary, chopped
1 Tbsp. Markon® Garlic, chopped
4 cups Markon® Baby Kale
2 lemons, zest & juice
10 Sweety Drop Peppers, cut in half
¼ Tbsp. roasted pine nuts
¼ cup Villa Frizzoni® Parmesan cheese
Salt & pepper to taste
Method
- Place steaks in a sealable bag with a drizzle of olive oil, chopped herbs, garlic and a pinch of salt and pepper.
- Let marinate at least 15-20 minutes – the longer the better, up to overnight.
- Grill on high heat to desired temperature. (Medium rare is recommended.)
- Remove from heat and let rest.
- In a large bowl combine kale, lemon zest and juice, peppers, nuts, a drizzle of oil, salt and pepper. Toss!
- Add more oil if needed to coat kale evenly. Arrange salad on service plates.
- Slice steaks against the grain and place atop salad.
- Garnish with more pine nuts and cheese.
Share this Post
Continue Reading
LET’S OPTIMIZE YOUR OPERATIONS
Check out our resources to help give your menu edge, make your kitchen more efficient and put our team of experts to work for you.
MyShamrock
Your online portal to place orders, track your deliveries and access your transaction history.
Conversion Charts
Quickly convert measurements for your recipes with these helpful conversion charts for the kitchen.
Menu Wizard
Exclusive to our customers, an easy way to manage purchase tracking, inventory and menu costs.
Talk food to us.
Our team of seasoned professionals is ready to help you choose the right products for your business, and put our deep knowledge of the industry to work for you.