A celebration of our remaining summer produce and the start of fall. Marinated flank steak served over a bed of greens, along with roasted figs and grapes, topped with a balsamic reduction.
I love this time of year, the clash of summer and fall brings out the most perfect weather here in NH. 70 degree days with lots of sunshine make me happy. The day I break my blazers and scarves out makes me so happy. This year I was in desperate need of some new fall clothes but have no time to shop. Thank god for Stitch Fix sending me an awesome box for September. What do you think of the items I got? I'm digging the green blazer with the blue scarf....
I have been rocking the scarf and blazer like every day.... not joking. (Pictured below with Mads) If you have not signed up for Stitch Fix yet, you really should check it out! Click HERE for more info!
Other things that make me love this time of year? Figs and grapes. Fig season is coming to an end soon but the grapes are just starting to ripen to perfection. My favorite way of eating almost any fruit is roasted. I adore the rich flavors that develop when they caramelize. They are great snacks, or even great on top of salads. Paired with some marinated steak and fresh salad greens you have yourself a healthy, pretty, and most importantly delicious meal.
Grilled Flank Steak Salad with Roasted Figs and Grapes
1 lb flank steak
1/4 cup olive oil
1/4 cup balsamic vinegar
1/4 cup Worcestershire sauce
1 rosemary sprig
1 sprig of thyme
4 cloves of garlic, minced
1/4 tsp pepper
FOR THE SALAD:
1 cup of grapes
4 cups of fresh baby spinach
4 cups of fresh spring lettuce mix
1/2 red onion sliced thin
Crumbled goat cheese
Crumbled goat cheese
1 cup balsamic vinegar
1 tbs honey
Add all of your steak/marinade ingredients into a large ziplock bag (I use 1 gallon bags) give it a shake, place in a shallow dish and refrigerate overnight. Give the bag a shake every so often. I do it any time I open the fridge.
Preheat grill to high.
Remove steak from the marinade bag and place on the preheated grill. Grill for about 6 minutes. Flip and grill for another 6 minutes. Or until the steak has reached your desired "doneness" I like mine medium/well.
Allow steak to rest for 10 minutes and then slice against the grain into thin strips.
To roast your fruit: Slice figs in half and place cut side up on a baking sheet with the grapes. Roast at 400 degrees for about 10 minutes or until the juices are oozing out and the fruit is caramelized.
To make your balsamic reduction: in a sauce pan add vinegar and honey together. Bring to a low boil reduce heat to medium/low and simmer until it has reduced down into a syrup. Allow to cool a bit before serving.
Arrange salad plates with a mix of greens, onions and cheese. Place steak on the top with roasted fruit. Drizzle with reduction to finish it off.