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 Spinach
Salad with Nectarine Vinaigrette and Marinated Flank Steak
1st Prize – Salad Category
Recipe created by Lyn Weingarten, Austin, Texas -
Make It Special Chef Recipe Contest
Chef Quote: "I'm fascinated with various fruit and meat
combinations. The sweetness and slight acidity of
nectarines make an excellent marinade that tenderizes and
flavors the meat. The nectarine's flavor and tender, pulpy
flesh combines well with the other ingredients to create a
creamy, smooth textured vinaigrette." –Lyn Weingarten
(NC)—Tender, nectarine-marinated flank steak "beefs up"
this colorful spinach salad. Fresh bite-size spinach
greens are tossed with vinaigrette made with a fresh
California nectarine, then layered with slices of flank
steak. The steak may be placed in the marinade for two
hours for just a hint of flavor, or soaked up to 12 hours
for a more intense flavor. Fresh nectarine and red bell
pepper slices for garnish complete the look and flavor of
this simple but exotic salad.
Ingredients:
Flank steak: 1-1/2 lbs. flank steak
1 California nectarine, pitted and coarsely chopped
1 cup chardonnay
1/4 cup low sodium soy sauce
1 tablespoon sambal oelek paste*
2/3 cup red onion, finely chopped
1 tablespoon finely minced cilantro
Vinaigrette: 1 California nectarine, peeled, pitted and
coarsely chopped
1/3 cup rice vinegar
1/2 cup canola oil
1/2 cup olive oil
Salad: 8 cups of pre-washed, pre-cut spinach (About 1-1/2
bags; allow about 2 cups per person, loosely packed.)
1 California nectarine, pitted and neatly sliced (for
garnish)
1 red bell pepper, roasted, seeded and sliced (for
garnish)
* Sambal oelek is a Vietnamese ground chili paste. It may
be found in large supermarkets or Asian markets.
Method:
For Flank Steak: Blend chopped nectarine and chardonnay in
food processor until mostly liquefied. Pour into an oblong
glass dish that will be used to marinate the flank steak,
and add the soy sauce, sambal oelek paste, red onion and
cilantro. Add flank steak, cover with plastic and
refrigerate for 2 to12 hours, depending on the intensity
of flavor desired. Turn at least once during the
marinating process. Discard marinade. Grill over direct
heat near time of service, about 10 minutes per side for
1-1/2 inch thick flank steak, until meat reaches an
internal temperature of 140° F for medium doneness. Allow
to rest for five minutes, then slice very thinly against
the grain.
For Nectarine Vinaigrette: Process chopped nectarine and
rice vinegar in food processor until totally smooth. With
processor running, gradually drizzle in canola oil and
olive oil and process until thoroughly mixed. Makes 1-1/2
cups dressing.
Assembly: Toss spinach in bowl with enough salad dressing
to coat leaves lightly. Dish salad onto plates. Arrange
flank steak slices on top of spinach and garnish with
nectarine and red bell pepper slices. Pass additional
dressing at the table.
Makes 4 servings.
Nutrition information per serving – PROTEIN: 37 grams;
FAT: 40 grams; CARBOHYDRATE: 14 grams; FIBER: 10 grams;
SODIUM: 405 milligrams; CHOLESTEROL: 85 milligrams;
CALORIES: 570 calories.
For more recipes and information on California peaches,
plums and nectarines, please visit
www.eatcaliforniafruit.com
Thank you to News Canada!
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