Flat Iron Steak Salad with Truffled Potato Chips
Parmesan Mustard Vinaigrette
1 cup red wine vinegar
2/3 cup sugar
2 tablespoons salt
2 tablespoons garlic -- minced
1 tablespoon dry mustard
2 teaspoons oregano
1 teaspoon crushed red pepper
1/2 teaspoon black pepper
3 cups extra virgin olive oil
1/4 cup grated parmesan cheese
24 each flat iron steak
olive oil -- as needed
salt and pepper -- as needed
2 pounds spinach leaves
1 1/2 pounds watercress
3 pounds tomatoes -- diced and seeded
1 1/2 pounds blue cheese, crumbled
12 ounces red onion -- sliced
3 pounds shoestring potatoes
2 ounces truffle oil
Combine all ingredients except for oil and cheese in a blender.
Slowly add oil until blended.
Blend in cheese to finish and refrigerate.
Lightly brush beef with oil and season with s&p.
Grill to medium rare.
Take 3 pounds of Idaho Potaotes and shred using a hand grater.
Heat oil to 375° and fry potatoes till golden brown.
Strain from oil and toss with truffle oil and salt and pepper to taste.
Set aside for garnish.
In a bowl combine 2 cups spinach, 2 cups watercress, 3 tablespoons tomato, 1/4 cup blue cheese and 1/2 ounce of onion.
Add 3 tablespoons of dressing and toss lightly.
Carve steak and arrange on top of greens mixture.
Garnish with shoestring potatoes.