Friday, January 13, 2012

Flank Steak with Fra Diavolo BBQ Sauce over Salad

Flank Steak with Fra Diavolo BBQ Sauce over Salad
Serves 4

1/2 cup Wildtree Cactus Pete’s Agave BBQ Sauce
1/2 tablespoon Wildtree Hot & Spicy Fra Diavolo Blend
1 pound flank steak
Salt and pepper
2 cups arugula
2 cups romaine
2 tablespoons fresh parsley
½ cup cherry peppers, jarred and sliced
¼ cup sun dried tomatoes, chopped
¼ cup cherry tomatoes, halved
¾ cup Wildtree European Dipping Oil-Mediterranean Balsamic

Blend BBQ Sauce and Fra Diavolo Blend in a saucepan and cook on medium low heat for about 15 minutes, stirring occasionally; set aside. Heat grill to high. Season steaks on both sides with salt and pepper. Grill on one side until crusty and slightly charred, about 4 to 5 minutes. Turn steaks over, close the hood and continue grilling for 6 to 8 minutes for medium-rare doneness. Baste with the sauce during the last few minutes. Remove from the grill and brush with more of the sauce. Let meat rest for 5 minutes then slice into 1/4 inch thick slices. While the steak is resting, toss arugula, romaine, cherry peppers, and all tomatoes with the Balsamic Dipping Oil. Serve sliced flank steak over the salad.

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