2 roasted Hot House red bell peppers, peeled and seeded
2 tablespoons chopped Christopher Ranch fresh garlic
1/4 cup olive oil
Stinkin' Salad Dressing
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tablespoon chopped shallots
2 teaspoons Christopher Ranch chopped garlic
1 tablespoon chopped oregano
Salt and black pepper to taste
Garlic Parmesan Chips
1 cup freshly shredded DiGiorno Parmesan cheese
1 tablespoon chopped Italian parsley
1 tablespoon Christopher Ranch chopped garlic
1 head red leaf lettuce, cleaned and cut
1 head radicchio, cleaned and cut
1 bunch watercress, cleaned and picked
1/2 pint each yellow and red pear tomatoes
Stinkin' Flank Steak: Break apart head of garlic. Leaving peels on, place
in a food processor with 1/4 cup water and process. Lay out garlic mixture on
a double layer 12-inch square of cheesecloth. Bringing ends of cheesecloth together,
create a garlic bag by tying top with a small piece of butcher's string.
Lay steak on a cutting board. Using a long sharp knife, cut in half horizontally.
Place steaks on cutting board next to each other with grain of meat running
from left to right. Taking garlic bag, pound top of each steak to season. Place
a heavy piece of plastic wrap on top of steaks and pound out to about 1/3 inch
thickness. Season with salt and pepper. Beginning with edge closest to you,
place rows of Gorgonzola, 2 ounces spinach, red bell peppers and remaining 2
ounces spinach. Roll each steak, starting with edge closest to you. Tie each
with butcher's string, making ties about 1 inch apart. Rub each with chopped
garlic, olive oil, salt and pepper.
Bake in a roasting pan at 375 degrees F for 25 minutes or until at least
an internal temperature of 145 degrees F. Allow steaks to cool before cutting.
Salad Dressing: Whisk all ingredients together well in a small bowl. Set
aside until you are ready to toss salad.
Garlic Parmesan Chips: Combine all ingredients in a bowl. Using 1 heaping
tbsp. measure, create 12 small mounds on a cookie sheet, spacing them 2 inches
apart. Bake in a 375 degree F oven for 6 minutes or until they begin to brown
on edges. Cut in half diagonally and allow to cool.
The Rest: To assemble salad, toss lettuce, radicchio and watercress in a
medium bowl with enough salad dressing to coat leaves. Divide between 8 salad
plates. Slice flank steak into 1/4-inch slices and divide among plates. Garnish
with tomatoes and Garlic Parmesan Chips.
Yield: 8 servings
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