1 1/2 pounds Flat Iron Steak, trimmed, 6 oz portions
2 cups Wild Mushrooms, assorted, sliced or quartered
4 each Artichoke Hearts, quartered
2 quarts Mesclun Greens
1 cup Cucumber, 1/4" dice
1 cup Red Cabbage
20 each Grape Tomatoes, halved
1 cup Smoked Gouda Cheese, thin wedges
1/4 cup Red Onion, julienne
Procedure
Sherry Dijon Vinaigrette
In a bowl, combine Dijon, vinegar, oil, honey, garlic pepper seasoning, horseradish, Worcestershire, salt and smoked paprika. Whisk well to fully incorporate. Hold refrigerated for service.
Prep
In a bowl, toss steak portions with 1/4 cup vinaigrette. Refrigerate and allow to marinate for a minimum of 4 hours or up to 8 hours.
Service
Set grill to medium. For each serving, remove excess marinade from 1 steak. In a bowl, toss 1/2 cup mushrooms with 1 teaspoon vinaigrette. Grill steak, mushrooms, and 1 quartered artichoke heart until well marked and steak has reached desired temperature. Remove from grill and allow steak to rest a few minutes, then slice.
Plate 2 cups mixed greens on desired plate. Top with grilled mushrooms and artichoke. Garnish with 1/4 cup cucumbers, 1/4 cup red cabbage, 10 tomato halves, 1/4 cup gouda and 1 tablespoon red onion. Top with sliced steak.
Finish by drizzling 3 tablespoons vinaigrette overtop salad. Serve warm.
Chef's Tip!
This salad can easily be transformed into a vegetarian option by removing the steak and increasing the amount of mushrooms.
