Mix the marinade and marinate the flat iron steak in a zip top bag for a few hours.
Make the vinaigrette by mixing everything except the oil and then while whisking, slowly drizzle in the oil. Refrigerate.
Bathe the leek in the egg wash (whisk egg, water, and hot sauce together) and then toss in the flour. Place on a raised rack in the fridge. This will help the batter stick in the frying.
Prepare your grill to 450f (medium-hot to hot). Don't just throw the meat on as soon as you hit your target cooking temp. Let the grill preheat for at least 10-15 minutes at that temp.
Remove the steak from the marinade and grill for 4 minutes.
Flip the steak and grill another 4 minutes, or until the steak hits an internal temperature of 125f for medium rare (temp will raise slightly while resting).
While that steak rests, deep fry the leek rings at 350f until they turn golden brown, about 2-3 minutes.
Place rinsed spinach in 4 bowls and drizzle the vinaigrette over them. Slice the steak very thin and top each salad bowl with 4 slices of the steak.
Here's the twist. I like to twist each piece as shown in the picture to
1) highlight the medium rareness of the steak and
2) add some visual height to the dish.
Top with the fried leek and serve it immediately.
Note: If you have an infinite number of monkeys to feed, you should adjust the quantities a bit.
PS: If you have an infinite number of monkeys, your local codes enforcement department probably also wants to have a word with you.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 recipe (1184g)|
|Recipe Makes: 1|
|Calories from Fat: 251 (29%)|
|Amt Per Serving||% DV|
|Total Fat 27.9g||37 %|
|Saturated Fat 4.7g||24 %|
|Monounsaturated Fat 17.3g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 211.5mg||65 %|
|Sodium 2059.2mg||71 %|
|Potassium 1265.7mg||33 %|
|Total Carbohydrate 120.1g||35 %|
|Dietary Fiber 8.9g||36 %|
|Sugars, other 111.2g|
|Protein 25.4g||36 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 865
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