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Marinated Flank Steak With HeirloomTomato Salad

Marinated Flank Steak With Heirloom Tomato Salad

Marinated Flank Steak With Heirloom Tomato Salad (2)

The notion of having meat and potatoes for dinner is so thirty years ago. My Marinated Flank Steak With Heirloom Tomato Salad will have you thinking outside the box.


Olive Oil

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Flat Leaf Italian Parsley



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Marinated Flank Steak

Marinated Flank Steak

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Local Florida Heirloom Tomatoes

Red Onion




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Marinated Flank Steak With Heirloom Tomatoes

Prep Time: 15 minutes
Inactive Prep Time: 30 minutes
Yields:  2 servings
Cook Time: 14 to 15 minutes
Total Time: 30 minutes
Equipment: 1(12-inch) cast-iron skillet, chef’s knife

Marinade For Flank Steak:
1/4 cup of red wine vinegar
1/2 cup of olive oil
1/4 cup of soy sauce, low sodium
2 garlic cloves, finely minced
2 tablespoons of Italian flat-leaf parsley, finely chopped
1 tablespoon of Kosher salt
1 1/2 teaspoons of freshly ground black pepper

1 1/2 pound flank steak, pan-seared and oven-roasted, sliced very thin
1 tablespoon of olive oil

Ingredients For Heirloom Tomato Salad:
4 cups of heirloom tomatoes, cut into wedges
1 (14.6-ounce) jar of long-stemmed artichoke hearts
1/2 red onion thinly sliced
2 tablespoons of fresh tarragon leaves, roughly chopped
1 tablespoon of Italian flat-leaf parsley, finely chopped
Red wine vinaigrette

Ingredients For Red Wine Viniagrette:
1/4 cup of red wine vinegar
1/2 cup of *E.V.O.O.
1 teaspoon Dijon mustard
2 tablespoons of Agave nectar
1 teaspoon of garlic, freshly grated
1 tablespoon of Kosher salt
1 teaspoon freshly ground black pepper

Directions For Dressing:
Place all the ingredients into a jelly jar with a tight-fitting lid. Shake well until all the ingredients are well combined.

Directions For Heirloom Tomatoes:
Place the tomato wedges, artichoke hearts, fresh tarragon, chopped Italian flat-leaf parsley, and sliced red onions into a large bowl. Pour on the dressing and toss through. Transfer to the frig to chill until the flank steak is ready.

Directions For Flank Steak:
Add the ingredients for the marinade into a large zip-lock baggie. Insert the steak. Remove all the air from the baggie and transfer it to a baking sheet pan. Transfer to the refrigerator to marinate for at least 1 1/2 hours. Halfway through this process massage the meat and flip the baggie over.

Important: Let the flank steak come to room temperature, about 15 minutes, before placing it into the hot pan.

Preheat oven to 425-degrees F., convection, 400-degrees F.

In a preheated cast-iron skillet over med-high heat add 1 tablespoon of olive oil. Sear both sides of the steaks for 2 to 3 minutes. You want a golden-brown crust on both sides.

Transfer the skillet to the preheated oven. Next are the variables, the steaks thickness, and the temperature of the oven. Remember, after removal from the oven the steaks will continue to cook. I call this “carry-over cooking time”.

It takes around 6 to 7 minutes to reach an internal temp of 135-degrees F. to 140-degrees F. for medium-rare. Remove the steaks from the oven and transfer to a plate. Cover with foil, and let rest for about 10 minutes before slicing.

To serve, slice the steaks on the bias. Fan the slices of flank steak out onto a plate alongside the heirloom tomato salad. Serve with some of your favorite bread. There you have it my Marinated Flank Steak With Heirloom Tomato Salad.

*E.V.O.O. is an acronym for Extra Virgin Olive Oil.

Vinaigrettes, Balsamic, Cilantro-Lime, And Lemon

1 Comment »

Chicken Milanese-Updated

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Chicken Milanese is my favorite of all my dishes. The idea of warm chicken on top of a cool, crisp green salad, lightly dressed with lemon juice and olive oil and shaved pieces of Parmigiano-Reggiano cheese, makes me, well…CRAZY

All Chicken Milanese is, is a breaded chicken cutlet that’s been shallow fried in olive oil. My grandmother had her method, she would dip the chicken breasts in beaten eggs that had been seasoned, and then the chicken would be dredged in Italian bread crumbs.  I’ve updated that a bit.

To make the best-fried chicken, the chicken should be marinated in buttermilk, for a couple of hours or overnight, as a first step. It really tenderizes the chicken and then, of course, a flour or breading would follow.  I’ve decided to use a seasoned Greek yogurt as a first step then follow that up with the breading. It makes the chicken so tender and the spices really permeate the meat. Then I follow up with the breading.

I’m a really big fan of grilled chicken on top of a Caesar salad, so that gave me this idea! I’m using my favorite brand of a creamy chicken Caesar dressing as a marinade for my Chicken Milanese. The spices are already in the dressing, and I love the flavor of a Caesar dressing. This will make a great marinade and tenderizer for the chicken cutlets.

This is my Chicken Milanese-Updated.


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Flat Leaf Italian Parsley




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Chicken Milanese-Updated

Prep Time: 15 minutes
Inactive Prep Time: Minimum 2 hours
Total Cook Time: 35 to 40 minutes
Yields: 4 servings
Equipment: large baking sheet pan and rack, 1 (12-inch) sauté pan, large mixing bowl, vegetable peeler

1/2 cup olive oil
1 pound of chicken cutlets (breasts)
1 16-ounce bottle of creamy Caesar dressing
2 1/2 cups of Italian seasoned breadcrumbs
1/2 cup of fresh Italian flat-leaf parsley, finely chopped  (substitute 2 tablespoons of dried)

2 packages of prewashed mixed greens
Parmigiano-Reggiano cheese shaved
4 lemons
1/4 cup of *E.V.O.O.
Kosher salt and freshly ground black pepper to taste

In a large bowl, marinate chicken cutlets in a mixture of Creamy Caesar dressing and 1/4 cup of finely chopped Italian flat-leaf parsley for 2 hours.

Note: Make sure each of the cutlets is coated on both sides. Cover with plastic wrap and place in the frig for at least 2 hours.

Preheat oven to 350-degrees F.
Line baking sheet with foil and spray rack with non-stick cooking spray.

Remove the chicken from the frig. Pour the breadcrumbs into a large bowl with 1/4 of finely chopped Italian flat-leaf parsley, toss to combine. Dredge each cutlet, shaking off the excess Caesar dressing, into the breadcrumbs, shaking off the excess breadcrumbs. Once they’re all breaded, set them onto the baking sheet pan fitted with a rack.

Preheat a large sauté pan over medium heat. Carefully add in the olive oil, tilting the pan away from you. Make sure the bottom of the pan is covered in oil. Once the oil has come up to temperature, ( you can test this by just submerging the handle of a wooden spoon into the oil. If you notice the oil bubbling, surrounding the tip of the handle, the oil is ready.) carefully add the breaded chicken to the pan. Don’t overcrowd the pan. You may have to do this shallow frying in batches and possibly add more olive oil. Pan fry about 2 to 3 minutes per side, just enough to get a golden brown color on both sides.

Transfer golden brown cutlets back onto the baking sheet fitted with the rack. Transfer the chicken to the oven and bake for another 25 to 30 minutes or until the chicken is completely cooked through. The internal temperature of 165-degrees F.

To serve:
Divide the mixed greens onto 4 salad plates. Squeeze about 1 tablespoon of lemon juice over each salad. Drizzle each with a couple of tablespoons of *E.V.O.O. Sprinkle each salad with Kosher salt and pepper to taste. Using a potato peeler, shave a few shavings of Parmigiano-Reggiano over each salad. Top each of the cold crisp salads with 2 of the hot pieces of the Chicken Milanese. The remaining lemon juice squeeze over the chicken placing the used lemon on the plate. Serve immediately and enjoy!!! There you have it my Chicken Milanese-Updated.

*E.V.O.O. is the acronym for extra virgin olive oil.


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