Kicking off grilling season with a marinated Steak Salad with Fried Goat Cheese. The most tender grilled flank steak cooked to a perfect medium rare temperature, sliced thin and layered over mixed greens, cherry tomatoes, red onions, avocado with charred crostini’s and fried goat cheese medallions all tossed together with a simple balsamic vinaigrette. This salad is simple to toss together, and slightly elevated with some crispy goat cheese medallions that pair beautifully with a perfectly grilled steak.
This is such a great recipe to kick-off the beautiful sunny days to come. Still pretty healthy with a low calorie vinaigrette as to not overpower the taste of a well cooked steak and the crispy goat cheese. A light drizzle overtop is all that’s needed. let all the flavours of the ingredients stand out and fill your palette with fresh crisp flavours.
I always choose a nice big flank steak as a steak that I want to marinate and grill quickly. Its a nice long cut so it can serve many and not too thick so it grills quick. It looks amazing when sliced thin against the grain to show off that perfect medium rare cook. The marinate helps to soften leaner meats that tend to be dry and make tougher cuts tastier. A little bit of fat (olive oil), some acid (soy sauce and balsamic) and some salt make a perfect blend to enhance flavor. The deep flavours will help to create a nice crust on the exterior of the steak from the sugars in the sauce which give it a nice presentation.
FRIED GOAT CHEESE
All great steak salads have goat cheese. The softness and creaminess of the goat cheese slightly melts with the warm steak and the cherry on top of this beautiful marriage usually ends up being the balsamic vinegar. These 3 things are a flavour town explosion and always guarantee a successful meal combination. I thought it would be a little boring to do just crumbled goat cheese on this salad so I thought I’d bring it up a notch with some fried goat cheese instead. You can of course just serve it with the goat cheese as is, or even spread it across the toasted crostini’s. I am here to show you that there is another way to creatively present the goat cheese by frying it. First you want to chill it in the freezer so that when you go to cut it, it doesnt break apart and crumble. Also when handling it with warmer hands it can soften too quickly. It should take about 20 minutes for it to firm up. Then you can cut it into medallions, dredge it through the flour so the egg wash has something to adhere to and then from the egg into the breadcrumbs. Because they will fry up quickly, they can be shallow fried. Any medium pan with enough oil to cover the bottom and slightly up the edges will do. Flip the medallions once you can see that they are crispy and golden on the bottom to get the other side nice and crispy. You can do all of this while the steak is resting. It should take you about 10 minutes.
Once all the elements are ready- the steak has rested long enough and the goat cheese and crostini’s are cooked, you’re ready to serve. The steak should always be sliced against the grain to make the meat taste as tender as possible and not tough and chewy. Its hard to eat with the grain. I like to portion out the salads by directly assembling them as individual servings. I add the mixed greens first and place all the other toppings overtop. The last step is to just drizzle over some of the vinaigrette. A little definitely goes a long way here. You dont want to loose those beautiful flavours from the steak and cheese so about 2 TBS of the vinaigrette should do it.
We hope you enjoy this recipe! If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it on Instagram! We love to see what you come up with. #thecommunalfeast Follow along our social media account on instagram for quick videos on how our recipes come together.