North 36 Flank Steak Salad with Freddy Dressing

Flank Steak Salad with Freddy Dressing

Serves 8

Ingredients:

Salad:

2 ½ to 3 pounds North 36 Farms Flank Steak

2 Tablespoons Acme for North 36 Farms STK Blend

2 pounds romaine hearts, chopped

3 large fresh tomatoes, diced

1 large bunch green onions, bias cut

1 ½ pounds of raw bacon

1 loaf baguette or narrow French bread

¼ cup good quality olive oil

1 cup shredded parmesan cheese

Freddy Dressing:

1 cup buttermilk

1 cup mayonnaise

4 Tablespoons minced chives

2 Tablespoons minced, fresh parsley

2 teaspoons minced, fresh thyme

1 Tablespoon minced fresh dill

4 Tablespoons chopped fresh cilantro

3 teaspoons distilled white vinegar

1….. roasted garlic

1 ½ teaspoons Acme for North 36 Farms STK Blend

2 teaspoons fresh lemon juice

Pinch of cayenne

Method:

The day before serving (if you can):

1. Make the dressing: In a medium sized bowl whisk all of the items together. Taste for salt and pepper, refrigerate until needed for salad. Dressing can be refrigerated for about 2 days.

2. Using many paper towels, completely dry the flank steak. Using a small amount of olive rub over all of the steak so that the STK Blend seasoning will adhere itself. If you are doing this the day before, after adding the seasoning, wrap the steak tightly in plastic wrap or place in a zip top bag and refrigerate until an hour before wanting to cook. (1 hour before cooking bring the steak out to come to room temperature.) If you are cooking the steak place the steak on a plate, cover with plastic wrap and set aside.

The day you will be serving:

3. Chop the romaine hearts to bite size pieces and set aside in a large mixing bowl.

4. Thinly cut the green onions on the bias, chop the fresh tomatoes to medium size pieces, setting aside each in its own dish.

5. Cut the bacon crosswise into thin strips. In a pan on medium heat cook the bacon, stirring often, until the bacon pieces are well browned and crispy. Using a slotted spoon remove the bacon pieces from the pan and allow to finish draining on paper towels. Once drained, set aside in a warm place.

6. Thinly slice the baguette loaf to ¼ inch thick slices, place the slices in a single layer on a rimmed baking sheet. Drizzle the slices with olive oil and top with parmesan cheese. Bake in a 350 degree oven approximately 7 to 12 minutes until golden brown. Remove from the oven and set aside.

7. Flank steak – If you dry brined it yesterday, remove it from the wrapping and blot it dry lightly. Look to see if you should add a little more STK Blend, add if necessary. If you prepped the steak a little while ago, remove the plastic.

8. Grill the flank steak about 5 minutes per side. (If you need to, you could use a cast iron pan to sear the steak and then finish in the oven……..

9. Allow the steak to rest for 5 to 10 minutes. Then slice the steak very thinly ACROSS the grain of the steak. Set aside in a warm location.

10. Salad assembly –

11. Add some dressing to the bowl of the romaine, toss to coat the lettuce well.

12. The dressed lettuce can be put on a platter or on individual plates.

13. Top the salad with diced tomato, bacon crumbles, green onions, and sliced flank steak. Arrange the toasts on the rim of the platter or plates.