Asparagus Pizza Recipe

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Flat Iron Steak Salad with Mustard Anchovy Dressing Recipe

This steak salad recipe is tasty and easy to make. Flat-iron steak is quite tender; cook this lean cut of steak to medium-rare for the best flavor.

Ingredients

tablespoon finely chopped fresh thyme

2 teaspoons finely chopped fresh sage

1 teaspoon salt

1 teaspoon freshly ground pepper

3 tablespoons extra-virgin olive oil

3 tablespoons red-wine vinegar

1 tablespoon Dijon mustard

3 anchovy fillets or 1½ teaspoons anchovy past

1 clove garlic

½ teaspoon freshly ground pepper

¼ cup extra-virgin olive oil

1 tablespoon minced garlic

½ cup crumbled blue cheese

12 cups frisée or curly endive, torn into pieces

4 flat-iron steaks ( ¾ inch thick, about 1½ pounds total), trimmed, or 1 flank steak, cut crosswise into 4 equal pieces

Preparation

• Active
  35 m
• Ready In
  1 h 30 m

To marinate steaks: Combine 3 tablespoons oil, minced garlic, thyme, sage, salt and 1 teaspoon pepper in a gallon-size sealable plastic bag. Add steaks and turn the bag several times to coat them. Let the steaks marinate for 1 hour at room temperature or refrigerate for up to 1 day. 

To prepare dressing: Place vinegar, mustard, anchovy, garlic clove and ½ teaspoon pepper in a mini food processor (or blender) and process until smooth, scraping down the sides with a rubber spatula as needed. Add ¼ cup oil and process until creamy. Set aside for up to 1 hour or refrigerate for up to 1 day.

To cook steaks: Heat a ridged grill pan over medium-high heat until hot or preheat a grill to medium-high.

1.    Remove the steaks from the marinade. (Discard marinade.) Grill the steaks (two at a time, if using a grill pan) until browned on both sides and an instant-read thermometer inserted into the center registers 125 degrees to 130°F for medium-rare, 2 to 4 minutes per side. Transfer to a clean cutting board. 
2. To finish the salad: Toss frisee (or endive) with the dressing in a large bowl. Divide among 6 plates. Slice the steak diagonally across the grain into ¼-inch-thick slices. Top the salads with the steak and sprinkle with blue cheese
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Asparagus Salad with Eggs and Cured Ham Recipe

Ingredients6 servings

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• Salad
• 24 medium-to-thick asparagus stalks (about 1½ pounds), trimmed
• 3 large eggs
• 1 small shallot, very thinly sliced, rings separated
• 6 paper-thin slices jambon de Bayonne or other cured ham, such as Serrano
• ¼ cup fresh small basil and/or tarragon leaves
• Piment d'Espelette for garnish
• Vinaigrette
• ¼ cup fresh tarragon

• ¼ cup finely grated Parmigiano-Reggiano cheese
• ¼ cup white-wine vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon raw honey
• ¼ clove garlic
• ¼ teaspoon ground pepper
• ⅛ teaspoon sea salt
• ½ cup extra-virgin olive oil

Preparation

• Prep
  30 m
• Ready In
  30 m

1. To prepare salad: Put a large pot of salted water on to boil. Fill a large bowl with ice water and place next to the stove. Boil asparagus until bright green and just tender, about 3 minutes. Immediately transfer to the ice water with a slotted spoon. Add eggs to the boiling water and cook for 6½ minutes. Meanwhile, remove the asparagus to a clean kitchen towel and pat dry. Transfer the eggs to the ice water and let stand until cool.
2. To prepare vinaigrette: Combine tarragon, cheese, vinegar, mustard, honey, garlic, pepper and salt in a blender; process until the tarragon is finely chopped. With the motor running, drizzle in oil through the feed tube and process until creamy.
3. To serve: Cut the eggs in half. Arrange the asparagus and eggs on a large platter and drizzle with the vinaigrette. Top with shallot, ham, basil and/or tarragon and a sprinkle of Piment d'Espelette, if desired.

• To make ahead: Refrigerate vinaigrette (Step 2) for up to 3 days; bring to room temperature before using.

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Chipotle-Lime Cauliflower Tacos Recipe

http://www.eatingwell.com/recipe/257781

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