Bistro Flank Steak Salad

Steak and marinade:
1/4 c extra virgin olive oil
1/4 c red wine vinegar
1/4 c dijon mustard
1 tbsp chopped fresh Tarragon
1 lb grass-fed Flank Steak
1/4 tsp sea salt
1/4 tsp ground black pepper
1/4 tsp granulated garlic
1 tsp olive or avocado oil for the grill pan
8 cup baby spinach
4 medium tomatoes

Vinaigrette:
2 tbsp extra virgin olive, walnut or avocado oil
1 tbsp red wine vinegar
pinch of sea salt
pinch of ground black pepper

Whisk together oil, vinegar, mustard and tarragon until smooth. Sprinkle steak with salt, pepper and garlic. Place steak in flat glass disk and cover with marinade, coating both sides. Allow to marinade at room temperature 1 hour or overnight in the fridge. If refrigerating, allow steak to stand at room temperature for 1 hour before grilling.

Brush a well-seasoned grill pan with avocado/olive oil and heat over medium heat. Remove steak from marinade and place on grill pan. Grill 3-4 minutes per side.

When steak is done, remove it to cutting board and let it stand for 10 minutes to redistribute the internal juices, then slice into thin slices across the grain.

While steak is grilling, combine all vinaigrette ingredients and whisk together.

Pile salad greens in equal amounts on four plates and place a few pieces of the sliced steak on top of each. Drizzle with vinaigrette.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user LILYOFVALEE.