Flatiron steak salad

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Ingredients for the salad

• 1 tomato, sliced into medallions
• 1 cucumber, peeled and sliced into coins
• ½ carrot, diced
• ¼ red onion, thinly sliced
• ½ cup arugula

Procedure:

Artfully arrange salad ingredients, which will serve as a bed for the steak.

Ingredients for the flatiron steak and marinade

• 6 oz flatiron steak
• 3 cloves garlic
• 1/2 cup fresh lime juice
• 1/4 cup olive oil.
• Salt and pepper to taste

Procedure:

Puree all in a mixer and coat your steaks in the marinade for one hour or more.

Ingredients for the jalapeno puree

• 8 jalapenos
• 2 bunches of cilantro (de-stemmed)
• 1 bunch parsley (de-stemmed)
• 1 tbl + 1 tsp sugar
• 2 cup olive oil
• 2 limes juiced
• Salt and pepper to taste

Procedure:

Grill the jalapenos on each side until the skin is blistered. Place in a bowl, wrap with plastic wrap and sweat for 10 minutes. Remove the skin from the jalapenos and the seeds as well.

Place all ingredients, except the olive oil, in a mixer. Puree until smooth then slowly drizzle in the olive oil.

Check seasoning.

Drizzle around the edges of the salad.
 

Ingredients for the sherry vinegar

• 1/2 cup sherry vinegar
• 1/2 cup red wine vinegar
• 1 cup olive oil
• Salt and pepper to taste

Procedure:

Wisk all the ingredients and check seasoning.

Drizzle over steak and salad as desired.