Serves: 6
Recipe Spy's Notes:
This recipe was used to promote the Texas agriculture industry by the Texas Department of Agriculture. Therefore, several ingredients include the word "Texas" and can be substituted with common kitchen ingredients.
Marinade Ingredients:
1 cup Texas olive oil
1/3 cup red wine vinegar
1 tsp. cumin
4 garlic cloves, chopped
1 jalapeño, minced
1 tsp. paprika
1 tsp. kosher salt
1 tsp. freshly ground black pepper
2 pounds Texas flat iron steak, trimmed
Mediterranean Topping:
1 head of Romaine lettuce grown in Texas
1 12-ounce bag of cherry tomatoes, quartered
15 ounces (nt.wt.) of jarred, quartered and marinated artichoke hearts with the liquid
4 ounces crumbled feta cheese
1/3 cup toasted pine nuts
1/4 cup Texas extra virgin olive oil
1 tsp. each salt and freshly ground black pepper
Procedure:
Mix together the Texas olive oil, vinegar, cumin, garlic, jalapeño, paprika, salt and pepper. Place the meat into a zipper bag and pour in the marinade. Squeeze out all of the air, make sure the meat is completely covered with the marinade, and refrigerate for at least 12 hours to overnight.
Preheat grill to medium-low. Season the meat with salt and pepper, and place onto the grill. Slowly
cook for about 10 to 12 minutes on each side, basting with the marinade.
While the meat is cooking, make the topping. Start by cutting the lettuce. Begin about 1/2 an inch from the root end and cut all the way to the top. Turn the lettuce a little and cut again. Repeat this process about two more times. Next, cut 1/8 to 1/4-inch slices across the lettuce; place the cut lettuce in a bowl. Add the tomatoes, quartered artichokes along with the liquid, cheese, pine nuts, oil, salt and pepper. Gently toss to combine. Refrigerate until ready to serve. Once the meat is cooked, remove from the grill and allow
it to rest for 5 minutes.
To serve: Cut the steak against the grain and top with the lettuce mixture.
Recipe Author: Chef Michael H. Flores
Chef's Background: Graduate of the Culinary Institute of America, New York, 2003
Cookbook Author: "My Family, My Friends, My Food"
Specializes in Eclectic Mexican and Continental cuisine
Original Photograph By: Tracey Maurer Photography
Photograph Retouched By: Recipe Spy
Source: http://www.gotexan.org/Portals/1/doc/pdf/publications/oliveoil_recipe_final.pdf