Flank Steak and Wedge Salad

Flank Steak and Wedge Salad

1 pound of Flank Steak

Wedge of Iceberg Lettuce (romaine stalk to substitute)

1 Avocado

Fresh Cherry or Plumb Tomatoes

2 Hard Boiled Eggs

Chopped Green Onion

Salt to taste

Crushed Black Pepper to taste

Olive Oil

Put a light coat of Olive Oil on the flank steak and sear on medium-high heat in a cast iron skillet for 4 minutes per side for a medium rare. Let meat rest for 5 minutes and slice against the grain and arrange all ingredients on the plate starting with the salad. Then dress with blue cheese dressing.

Blue cheese Dressing

Blue Cheese Crumbles

Dash of Worchester

Dash of Lemon Juice

2 Cups of Dukes Mayonaise