Mills Family Farms Zinfandel Flank Steak Romaine Lettuce Cup with Danish Bleu Cheese
Using Mills Family Farms Wholeaves® Romaine Leaves
by Chef Todd Fisher
24 Hand Torn and Wash Mills Family Farms Romaine Lettuce Leaves
Keep refrigerated till ready to build Lettuce Cups.
Zinfandel Marinated Flank Steak
1 ½ lb – Trimmed Flank Steak
2 C – Good Zinfandel Wine ( Enjoy the Rest While Grilling )
½ C – Honey
2 T – Chopped Garlic
1 T – Black pepper
2 T – Chili powder
1 T – Salt
In Medium Bowl Combined wine, honey, garlic and spices, pour over Flank Steak and Marinate for 2 hours. Grill over medium high heat for 3-4 minutes on each side for medium rare, Cook to desired temperature and thinly slice, Reserve for building lettuce cups.
Red Onion Marmalade
3 – Red onions peeled and sliced
2 C. – Granulated Sugar
¼ C. – Red Wine Vinegar
In Medium Sauté Pan Place Red Onion, Sugar and Vinegar, Bring to a boil and simmer for 15 minutes to make a thick syrup. Remove from heat and cool. Refrigerate till ready to serve.
Roasted Garlic Aioli
½ C. – Roasted Garlic Cloves
1 C. – Mayonnaise
1 T. – White Wine Vinegar
1 t. – Salt
In Cuisinart combined all above ingredients and blend till smooth. Remove from Cuisinart and refrigerate till ready to use.
To Build place Mills Family Farms Romaine Lettuce leaf on Serving platter and drizzle in a small amount of the roasted Garlic Aioli, small amount of red onion Marmalade and a slice of Grilled marinated flank steak. Top off with crumbled Danish Bleu Cheese and serve.
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