Flat Iron Steak Salad with Truffeled Potato Chips

Flat Iron Steak Salad with Truffeled Potato Chips
 

Source:

Idaho Potato Commission

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Yield: 24
Recipe courtesy of Harry Honer, Executive Chef, Rider University, Hatboro, PA

Ingredients & Directions

Parmesan Mustard Vinaigrette
Red wine vinegar
Sugar
Salt
Garlic — minced
Dry mustard
Oregano
Crushed red pepper
Black pepper
Extra virgin olive oil
Grated parmesan cheese

Each flat iron steak
Olive oil — as needed
Salt and pepper — as needed
Spinach leaves
Watercress
Tomatoes — diced and seeded
Blue cheese, crumbled
Red onion — sliced
Shoestring potatoes
Truffle oil

Directions

Dressing
1. Combine all ingredients except for oil and cheese in a blender.
2. Slowly add oil until blended.
3. Blend in cheese to finish and refrigerate.

Beef
1. Lightly brush beef with oil and season with s&p.
2. Grill to medium rare.

Potatoes
1. Take 3 pounds of Idaho Potaotes and shred using a hand grater.
2. Heat oil to 375° and fry potatoes 2. till golden brown.
3. Strain from oil and toss with truffle oil and salt and pepper to taste.
4. Set aside for garnish.

Assembly
1. In a bowl combine 2 cups spinach, 2 cups watercress, 3 tablespoons tomato, 1/4 cup blue
cheese and 1/2 ounce of onion.
2. Add 3 tablespoons of dressing and toss lightly.
3. Carve steak and arrange on top of greens mixture.
4. Garnish with shoestring potatoes.

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