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Ensalada fresca con flank steak y aderezo de mostaza

Categoría
Ensaladas y vegetales
Dificultad
Medio
Porciones
4

Ingredientes

  • 1 flank steak (de más o menos 1 libra y media)
  • ¼ libra de vainitas tipo italianas
  • 1 cebolla roja
  • 1 mata de lechuga
  • 1 taza de tomates tipo cherry
  • Hojas de espinaca bebé (opcional)
  • Sal y pimienta al gusto
  • 2 cucharaditas de aceite de oliva
  • Para el aderezo:
  • ¾ taza de aceite de oliva
  • 3 cucharadas de vinagre de arroz
  • 1 cucharada de vinagre balsámico
  • 1 cucharadita de mostaza Dijon (o Dijon en granos)
  • ¼ cucharadita de tomillo seco
  • Sal y pimienta al gusto

Preparación

  1. Preparamos nuestro aderezo mezclando el aceite de oliva con el vinagre de arroz, vinagre balsámico, mostaza y tomillo. Mezclar muy bien, agregar un toque de sal y pimienta, y reservar.
  2. Precalentamos una plancha o sartén de fondo grueso.
  3. Sazonamos nuestro flank steak por ambos lados con un poco de sal y pimienta y cocinamos en la plancha o sartén a ¾ (unos 10 a 13 minutos en total). Reservamos.
  4. Blanqueamos las vainitas italianas poniéndolas en una olla con agua hirviendo con un poco de sal.
  5. Dejamos cocinar por 15 segundos y luego retiramos y llevamos a un envase con hielo por 2 minutos. Esto ayudará a detener la cocción y mantendrá las vainitas tiernas y crujientes. Luego retirar y secar.
  6. Cortamos el flank steak en tiras y armamos la ensalada: En un recipiente, mezclar la lechuga con las hojas de espinaca (si las usa) y las vainitas italianas. Agregar un poco del aderezo de mostaza y mezclar.
  7. Luego, incorporar los tomates y la cebolla (cortada en semicírculos) y colocar por arriba las láminas de flank steak.
  8. Por último, agregar un poco más del aderezo o servirlo aparte.