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Ingredientes
- 1 lb Flank steak Bayou Blast see * Note
- 1 Tbsp. Extra virgin olive oil
- 2 c. Julienned red onions
- 3 Tbsp. Finely-minced parsley
- 3 Tbsp. Minced green onions
- 1 c. Prepared homemade mayonnaise
- 1 Tbsp. Chopped garlic
- 1/2 c. Grated horseradish Juice of one lemon
- 1 tsp Dijon mustard
- 1/2 tsp Worcestershire sauce
- 1/2 tsp Tabasco
- 4 c. Assorted baby greens
- 2/3 c. Grated Parmigiano-Reggiano cheese Salt to taste Freshly-grnd black pepper to taste
- 2 Tbsp. Minced chives
Direcciones
- Preheat the grill.
- Season the flank steak with Bayou Blast Essence and extra virgin olive oil. Place the steak on the grill and cook for 3 to 4 min on each side for medium-rare. Remove the steak from the grill and slice into 1-inch slices. Toss the beef with the red onions, parsley and green onions. Set aside.
- In a mixing bowl, combine the mayonnaise, garlic, horseradish, lemon juice, Dijon, Worcestershire, and Tabasco. Mix thoroughly. Season with salt and pepper. Chill the dressing for 1 hour.
- Toss the greens with the dressing and mound in the center of the plate. Arrange the steak and onions around the greens. Garnish with the cheese, chives and Essence on the rim.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 351g | |
| Recipe makes 4 servings | |
| Calories 601 | |
| Calories from Fat 452 | 75% |
| Total Fat 51.12g | 64% |
| Saturated Fat 7.02g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 831mg | 35% |
| Potassium 356mg | 10% |
| Total Carbs 29.07g | 8% |
| Dietary Fiber 9.9g | 33% |
| Sugars 10.69g | 7% |
| Protein 9.0g | 14% |
