Spinach Salad with Nectarine Vinaigrette and Marinated Flank Steak
Reward– Salad Category
Meal established by Lyn Weingarten, Austin, Texas
Make It Special Chef Recipe Contest
Chef Quote: “I’m interested with many fruit and meat blends. The sweet taste and little level of level of acidity of nectarines make an extraordinary marinade that tastes the meat and softens.
Fresh bite-size spinach greens are tossed with vinaigrette made with a fresh California nectarine, then layered with pieces of flank steak. Fresh nectarine and red bell pepper pieces for garnish amount to the look and taste of this special nevertheless simple salad.
Elements:
Flank steak: 1-1/2 pounds. flank steak
1 California nectarine, pitted and coarsely sliced
1 cup chardonnay
1/4 cup low salt soy sauce
1 tablespoon sambal oelek paste *.
2/3 cup red onion, thoroughly sliced.
1 tablespoon thoroughly minced cilantro.
Vinaigrette: 1 California nectarine, peeled, pitted and coarsely sliced.
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 filled.).
1 California nectarine, pitted and perfectly 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 asian markets or huge supermarket.
Strategy:.
For Flank Steak: Blend sliced up nectarine and chardonnay in food mill up till mostly melted. Take into an oval glass meal that will be made use of to marinade the flank steak, and consist of the soy sauce, sambal oelek paste, red onion and cilantro. Consist of flank steak, cover with plastic and cool for 2 to12 hours, depending upon the strength of taste chosen.
For Nectarine Vinaigrette: Process sliced up nectarine and rice vinegar in food mill up till definitely smooth. With processor running, gradually drizzle in canola oil and olive oil and treatment up till entirely integrated. Makes 1-1/2 cups dressing.
Assembly: Toss spinach in bowl with sufficient salad dressing to coat leaves carefully. Establish flank steak pieces on top of spinach and garnish with nectarine and red bell pepper pieces.
Makes 4 parts.
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 meals and information on California nectarines, peaches and plums, please take a look at www.eatcaliforniafruit.com.
– News Canada.
Fresh bite-size spinach greens are tossed with vinaigrette made with a fresh California nectarine, then layered with pieces of flank steak. Fresh nectarine and red bell pepper pieces for garnish amount to the look and taste of this special nevertheless simple salad.
For Flank Steak: Blend sliced up nectarine and chardonnay in food mill up till generally melted. For Nectarine Vinaigrette: Process chopped nectarine and rice vinegar in food mill up till definitely smooth. Arrange flank steak pieces on top of spinach and garnish with nectarine and red bell pepper pieces.
For Flank Steak: Blend chopped nectarine and chardonnay in food processor up till mostly melted. For Nectarine Vinaigrette: Process sliced up nectarine and rice vinegar in food mill up till definitely smooth. For Flank Steak: Blend sliced up nectarine and chardonnay in food processor up till generally melted. For Nectarine Vinaigrette: Process sliced up nectarine and rice vinegar in food processor up till definitely smooth. Arrange flank steak pieces on top of spinach and garnish with nectarine and red bell pepper pieces.
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