A Florentine-style steak seasoned with garlic and cracked black pepper, grilled to order, sliced and topped with arugula, cherry tomatoes, bocconcini of mozzarella and a drizzle of red wine vinaigrette.
Yield: 24 servings
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1. To make Marinated Steaks: Season steaks with salt and pepper. Rub with garlic. Drizzle steaks with oil, turning to coat. Cover and marinate in refrigerator at least 1 hour. Yield: about 1 cup
|Beef Flat Iron (6 oz. Chuck Top Blade) Steaks* *||24 |
|Salt|| as needed|
|Black pepper||2 tablespoons|
|Minced garlic||1/2 cup|
|Extra virgin olive oil||3/4 cup|
|Red Wine Vinaigrette:|| |
2. To make Red Wine Vinaigrette: In blender, combine all ingredients except oil. Process until blended. With motor running, slowly add oil; process until blended. Cover and refrigerate. Yield: about 3 cups
|Red wine vinegar||3/4 cup|
|Salt||1 1/2 teaspoons|
|Minced garlic||1 1/2 teaspoons|
|Dried oregano leaves||3/4 teaspoon|
|Black pepper||3/4 teaspoon|
|Extra virgin olive oil||2 1/4 cups|
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3. For each serving, to order: Grill 1 Marinated Steak medium rare to medium. In bowl, combine 1 cup arugula, 5 halved tomatoes and 3 mozzarella balls. Season with salt and pepper; toss lightly to mix. Carve steak into ¼-inch-thick slices; fan slices on serving plate. Mound salad on plate overlapping steak. Drizzle with 2 tablespoons Red Wine Vinaigrette. Sprinkle with parsley.
|Halved red and yellow cherry tomatoes||12 ounces|
|Small fresh mozzarella balls||2 pounds|
|Salt and black pepper|| as needed|
|Chopped Italian parsley|| as needed|
* *Beef Flat Iron Steaks are cut from the second most tender beef muscle - the Beef Chuck, Shoulder Clod, Top Blade, Roast (IMPS/NAMP 114D). The Flat Iron Steak is derived from the Top Blade Roast by separating it into two pieces by cutting horizontally through the middle to remove the thick connective tissue. Each half is cut crosswise into 2 to 3 individual steaks.
Nutrition information per serving: 509 calories; 40 g fat (10 g saturated fat; 24 g monounsaturated fat); 106 mg cholesterol; 253 mg sodium; 3 g carbohydrate; 0.8 g fiber; 33 g protein; 8.7 mg niacin; 0.6 mg vitamin B6; 7.5 mcg vitamin B12; 4 mg iron; 48.6 mcg selenium; 11.7 mg zinc; 142.0 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.