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Ingredientes
- 1/4 c. plus 1 tbsp extra virgin extra virgin olive oil
- 2 Tbsp. fresh lime juice
- 1 Tbsp. molasses
- 1 Tbsp. honey
- 1 Tbsp. coarsely cracked black peppercorns
- 1/2 tsp cayenne pepper
- 2 x garlic cloves, chopped
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard salt and freshly grnd pepper
- 2 lb flank steak
- 1/2 c. coarse, dry bread crumbs
- 1/4 c. freshly grated parmigiano-reggiano cheese
- 2 med hearts of romaine, quartered lengthwise handful of red leaf lettuce
Direcciones
- In a small bowl, mix 1 tbsp of the extra virgin olive oil with 1 tbsp of the lime juice.
- Stir in the molasses, honey, cracked peppercorns and cayenne.
- In another small bowl, mix the remaining 1 tbsp of lime juice with the garlic, Worcestershire sauce and mustard. Gradually whisk in the remaining 1/4 c. of extra virgin olive oil and season the vinaigrette with salt and pepper.
- Light a grill or possibly heat a grill pan. Season the steak with salt and pepper, and grill over high heat for 13 min, turning once. Brush the molasses mix all over the steak and grill for 2 min longer for medium-rare meat. Transfer to a cutting board and let stand.
- In a small bowl, toss the bread crumbs with the parmigiano and season with salt and pepper. Thinly slice the flank steak across the grain. Arrange the romaine and red leaf lettuce on a platter and drizzle with the vinaigrette.
- Scatter the bread crumbs over the salad, top with the steak, and serve.
