Grilled Flap Meat with Charred Romaine and Blue Cheese
Prep Time 15 MinCook Time 25 Min
For a nutritious meal that still delivers on flavor, this is so much more than just a salad.
INGREDIENTS
4 Tbsp. Vegetable Oil
3-4 Romaine Hearts, cut in half
¼ Cup Olive Oil
8 oz. Blue Cheese Crumbs
4 oz. Walnuts, chopped
1 WFF Rustic Baguette, cut in small cubes and toasted in oven
Extra Virgin Olive Oil, to taste
Balsamic Vinegar, to taste
LET'S GET COOKING!
Season flap meat with salt and pepper. Heat grill to medium high heat and grill meat for 5-6 minutes on each side or until internal temperature reaches 125°F-130°F for medium-rare.* Remove from grill and cover with foil. Allow to rest while preparing salad.
Drizzle salad halves with olive oil and place flat side down on the grill for 15-20 seconds or until edges char. Place on a platter, sprinkle with blue cheese, walnuts, croutons and season with Balsamic vinegar, additional olive oil, and salt and pepper.
Slice flap meat and serve with salad.
*USDA recommends cooking beef to a minimum internal temperature of 145°F