- Flank Steak (1 1/2 to 2 pounds)*
- 1 teaspoon KATZ Chef's Herb Blend
- 1/4 cup KATZ Chef's Pick EVO
- 1 tbls KATZ Late Harvest Zinfandel Vinegar
- salt and pepper to taste
- 2 oz. Dry jack Cheese, shaved thinly with a vegetable peeler
- 2 tbls capers
- 1/4 pound arugula or baby spinach
- 1/4 cup KATZ Zinfandel AgroDolce Vinaigrette
Combine oil, vinegar salt and pepper and herbs and "rub" into meat. Cover and set aside
to marinate for at least 30 minutes (can let sit at room temperature for up to an hour).
Set
flank over medium-hot coals or prepared stovetop grill and cook for about 5 minutes. Turn over and cook for about 3 more minutes for medium rare. Let rest for about 5 minutes.
Spread greens over plate, slice flank across grain as thinly as possible. Drizzle a tablespoon of vinaigrette and scatter the cheeses and capers.
*Could also use tri-tip or Chateaubriand, depending on your inclination and budget! Also, add grilled Portobello mushrooms and crostini for a more substantial dinner.
