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Flat Iron Steak Salad with Truffeled Potato Chips


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

Yield: 24

Ingredients


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

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 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.
Flat Iron Steak Salad with Truffeled Potato Chips »


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