1-1/2 lb flank steak

marinade:
1-1/2 Tablspoon crushed red pepper flakes
1 Tablspoon fresh thyme, minced
1 Tablspoon garlic, minced
1 teaspoon ground black pepper
1/2 cup balsamic vinegar
1/4 cup soy sauce
1/2 cup extra virgin olive oil

vinaigrette:
1 clove of garlic, minced
1/4 cup balsamic vinegar
1/3 cup Testarossa Winery grapeseed oil

salad:
2 heads, hearts of romaine, chopped
1 head, radicchio, chopped
2 yellow plums (fairly firm), sliced thinly
1 small red onion, shaved or sliced very thinly

spiced hazelnuts
1 cup hazelnuts, chopped
3 Tablspoon olive oil
1 teaspoon allspice ground
1 teaspoon black pepper
1/2 teaspoon salt

For vinaigrette:
Mix balsamic vinegar with garlic
slowly whisk in grapeseed oil until combined.

For marinade:
Mix marinade ingredients in a bowl
put meat in a large zip lock bag
pour marinade over and let sit for 20-30 minutes.

For Hazelnuts:
Heat oil in large sauté pan, toast allspice and pepper, just until fragrant.
Add hazelnuts and salt
toss to coat the hazelnuts with spice and oil.
Toast nuts until beginning to brown and are fragrant.
Pull off heat, set aside.

Assembling the salad:
Pre-heat grill to medium high heat.
Spray grill with a non-stick cooking spray, grill meat 4 minutes per side for medium rare.
Let rest, covered with foil for 15 minutes.
Slice meat across the grain, paper thin, drizzle any meat juice over the sliced meat.
Put romaine and radicchio in a large salad bowl; add plums, onion, hazelnuts and blue cheese.
Pour dressing over and toss.
Season with salt and pepper.
Plate salad in individual dinner plates
Place sliced meat atop lettuce.
Pour a glass of the Sleepy Hollow Pinot Noir and serve!

Serves six

Recipe by Megan Thomas Download printer-friendly version