Roaming Monkey

Quartered romaine heart dressed with olive oil and seasoned sea salt then put under the broiler until wilted.

The flank steak was rubbed with salt, black pepper, and red chili flakes, then pan seared until well browned. After resting, it was cut into thin strips.

To finish, the pan was deglazed with white wine, and the stock was poured over the plated lettuce and steak strips.

Recipe

Ingredients

• 2 lb Beef flank steak
• 1 large Romaine heart
• 2 tbsp Sea salt
• 2 tbsp Seasoned salt (Penzey’s 4/S or Lawry’s Seasoned Salt)
• 1 tbsp Cracked black pepper
• 1 tbsp Crushed red chili flakes
• 3 tbsp Olive oil
• 1 c White wine

Grilled Romaine

Quarter the romaine heart lengthwise and drizzle each piece generously with olive oil, making sure to coat all sides. Sprinkle the seasoned salt over each piece and rub into the leaves.

If using a grill, place the hearts over high heat and grill for 45 seconds to 1 minute per side. Heat until the fleshy heart is tender and the leaves are wilted but not burned.

If broiling, place the hearts on an oiled baking sheet and broil 4 to 6 inches from heat for 3 to 5 minutes, turning once.

Yields 4 servings

Flank Steak

Mix the sea salt, cracked black pepper, and chili flakes. Rub this mixture into the flank steak well, until both sides are covered.

Preheat grill or heavy cast iron skillet on high heat until very hot, then quickly sear both sides; approximately 1 minute per side. Reduce heat to medium-high and cook for an additional 7 to 8 minutes, turning once, or until desired level of doneness is achieved.

Allow to rest at least 5 minutes before slicing. If using a skillet, deglaze the pan with the white wine and reduce until volume is halved. Reserve and pour over hearts and steak after plating.

Since flank steak tends to be tough, slice the steak thin on the bias to minimize the stringiness.

Yields 4 - 6 servings.