Flank steak Carpaccio-style with spinach and shaved Parmesan

July 28, 2010

I work late on Wednesdays, and since I’m cooking out of the stuff I have in the refrigerator or freezer, I’ve had to adjust a lot. I didn’t know what I was going to make and I had a lot of left-overs, so I had left-overs.

Here’s something from the past.

Flank Steak Carpaccio-style with spinach and shaved Parmesan
Cooking up an Italian Life, Sharon Sanders, pg 177

1 ½ to 2 pounds flank steak
½ cup balsamic vinegar
1 bag (10 ounces) spinach, stems removed
salt and pepper to taste
4 to 6 T olive oil
1 chunk (1 ½ ounces) Parmesan cheese.

Marinate the flank steak in the balsamic vinegar in a zip bag or dish, turn to coat the meat. Marinate for at least one hour in the refrigerator. Prepare a charcoal or gas grill. Remove the steak from the marinade. Pour the marinade into a glass measuring cup and set aside.

Grill the steak over the heat source for 8 minutes each side or until the internal temperature is 145°. Remove and set aside on a cutting board with a groove to catch the juices.

Meanwhile, place the spinach on dinner plates or a large platter Microwave the reserved marinade for 2 minutes, or until boiling. Remove and allow to cool.

Cut the steak into thin diagonal slices. Arrange over the spinach. Drizzle with the oil. Cut shavings from the parmesan cheese and scatter over the steak. Serve with reserved marinade.

Notes:

This is fabulous. Balsamic vinegar makes a terrific marinade. The flavor is wonderful.