| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Flank steak |
|
|
Essence |
| 1 |
tb |
Olive oil |
| 2 |
c |
Julienne red onions |
| 3 |
tb |
Finely chopped parsley |
| 3 |
tb |
Chopped green onions |
| 1 |
c |
Prepared homemade mayonnaise |
| 1 |
tb |
Minced garlic |
| 1/2 |
c |
Grated horseradish |
|
|
Juice of one lemon |
| 1 |
ts |
Dijon mustard |
| 1/2 |
ts |
Worcestershire sauce |
| 1/2 |
ts |
Tabasco |
| 4 |
c |
Assorted baby greens |
| 2/3 |
c |
Grated Parmigiano-Reggiano cheese |
|
|
Salt and pepper |
| 2 |
tb |
Chopped chives |
INSTRUCTIONS
Preheat the grill. Season the flank steak with Essence and olive oil. Place
the steak on the grill and cook for 3-4 minutes on each side for
medium-rare. Remove the steak from the grill and slice into 1-inch slices.
Toss the beef with the red onions, parsley and green onions. Set aside. In
a mixing bowl, combine the mayonnaise, garlic, horseradish, lemon juice,
Dijon, Worcestershire, and Tabasco. Mix thoroughly. Season with salt and
pepper. Refrigerate the dressing for 1 hour. Toss the greens with the
dressing and mound in the center of the plate. Arrange the steak and onions
around the greens. Garnish with the cheese, chives and Essence on the rim.
Yield: 4 servings
Recipe By :ESSENCE OF EMERIL SHOW#EE2371
Posted to MC-Recipe Digest V1 #277
Date: Mon, 4 Nov 1996 08:29:21 -0500
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“I bet you’re wondering where you are going to go to church tomorrow.”