Warm Steak Salad with Radicchio and Arugula

     Description A lighter plate may seem right for a change of season, or you might just want to stretch a meal,  this main dish salad can do both.

At a glance
Royal Rose Product
Wine Pairing
4 servings
1/2 cup olive oil
6 tablespoons balsamic vinegar
4 tablespoons maple syrup
4 teaspoons Dijon mustard
4 teaspoons chopped shallotsSalad:
8 oz flank steak or flat iron steak
1/2 teaspoon cracked pepper
1/4 teaspoon sea salt
1 head of radicchio, cut into bite-sized pieces
1 bunch of arugula
1/2 yellow bell pepper – sliced thin
1/2 red onion – sliced thin
1 tablespoon butter
1 tablespoon olive oil
4 oz herb goat cheese

Combine all dressing ingredients in a bowl and whisk to blend. Put half of dressing aside and then marinate the steak in the other half for 30 minutes or up to 4 hours. Oil broiler pan and place marinated steak on the pan and season with salt and pepper. Discard marinade. Broil for 5 minutes per side for medium rare. Set aside. Place greens, bell pepper and red onion in bowl and toss with half of the dressing. Place on individual plates. Slice steak against the grain and arrange on top of salad. Drizzle with remaining dressing and garnish with crumbled goat cheese.