Serves 4
Ingredients:
4 ounces mesclun greens
1 pound flank steak, cooked and cut in thin slices
1 large orange, cut in segments
1 large red bell pepper, thinly sliced
1 large mango, peeled and thinly sliced
6 ounces Dijon vinaigrette (recipe follows)
Salt and pepper to taste
Procedure:
Season flank steak with salt and pepper. Place in the oven and cook at 325 degrees for about 30 minutes, until the meat reaches the internal temperature of 140 degrees (medium rare to medium). Toss the mesclun greens with the flank steak, mangos, bell peppers and the vinaigrette. Garnish with the orange segments.
Dijon Vinaigrette Ingredients:
2 tablespoons shallots, minced
1 tablespoon
Dijon mustard
½ cup fresh lemon juice
1 cup vegetable oil
Kosher salt and freshly ground black pepper
Dijon Vinaigrette Procedure:
In a blender, combine the shallots and Dijon mustard with the juice and blend until smooth. While blending, drizzle oil in a thin stream until emulsified. Season with kosher salt and freshly ground black pepper
to taste. Makes about 2 cups.
Recipe Type: Authentic
Submitted By: Restaurant Owner
Magazine: Riverside Magazine
Recipe Author: Chef Robert Baradaran, Chef Instructor
Chef's Background: Instructor at Riverside City College Culinary Academy
Original Photograph By: Chef Robert Baradaran/ Riverside Magazine
Photograph Retouched By: Recipe Spy
Restaurant: Riverside City College Culinary Academy
Source: http://www.riversidethemag.com/issues/pdfs/1010_riv_mag.pdf