Balsamic Flank Steak with Grilled Salad
Courtesy of chef Jason Todd Rice
1 - 1 ½ lbs Grass-Fed Flank steak
2 Tbsp Casina Rossa Truffle & Salt
6 Tbsp Ritrovo Selections Organic Balsamic Vinegar
4 Tbsp Casina Rossa EVOO
1 Tsp Black Pepper, freshly ground
2 ea Hearts of Romaine, length-wise halves
1 ea Radicchio, quartered
2 ea Belgian Endive, length-wise halves
¼ cup Casina Rossa Sicilian Lemon EVOO
¼ cup Parmigiano Reggiano, shaved with a vegetable peeler
Cut the steak in half, width-wise to create two workable pieces. Marinate with the olive oil, balsamic, Truffle & Salt and freshly ground black pepper. Set aside for at least an hour or more.
To prepare, begin by searing the steak with good grill marks on both sides, cooking to desire doneness. Set aside to rest. Drizzle each of the flat sides of the lettuces with the lemon oil and a pinch of truffle salt. Place, face down on the grill and allow that flat surface to sear for just a minute or two, depending on the size of each piece. The Radicchio will have two flat sides to dress and grill.
Arrange the grilled heads of lettuces on the back of a large, family-style platter and shave the Parmesan over them liberally. Slice the steak against the grain at a slight angle to get even portions. Arrange the steak on the platter and finish with just a touch more of the Truffle & Salt.