Marinated Kobe Flap Steak Salad with Jicama, Ruby Grapefruit and Avocado

Marinated Kobe Flap Steak Salad with Jicama, Ruby Grapefruit and Avocado

Serves 8
Meal type Salad

Ingredients

  • 1 tablespoon white wine vinegar
  • 1 teaspoon honey Dijon mustard
  • salt and freshly ground pepper
  • 1/3 cup olive oil
  • 1 tablespoon basil (minced)
  • 1 Small head radicchio (cored and thinly sliced)
  • 1/2lb jicama (peeled and cut into matchsticks)
  • 2 avocados (peeled, pitted, and cut into chunks)

Marinated Kobe Flap Steak

  • 1/2 cup olive oil
  • 1/3 cup soy sauce
  • 4 scallions (washed and cut in 1/2)
  • 2 Large cloves garlic
  • 1/4 cup lime juice
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon ground cumin
  • 3 tablespoons dark brown sugar
  • 2lb KOBE FLAP Steak (cut into 3 equal pieces)

Salad

  • 2 ruby grapefruits

Directions

Marinated Kobe Flap Steak
Step 1
a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree. In a large heavy duty, zip top bag, put pieces of KOBE FLAP steak and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator. Start charcoal, or grill appears.Remove steak from bag and pat dry with paper towels. Lay directly onto hot coals for 3-5 minutes minute per side depending on thickness. When finished cooking, place meat in double thickness of alumi- num foil, wrap, and allow to sit for 10 minutes before slicing.
Salad
Step 2
Prepare the grapefruit – Trim a slice from the top and bottom of the grapefruit, cutting through the peel and pith. Stand the grapefruit upright, and following the contour of the fruit, cut away the peel and pith, being careful not to remove too much of the flesh. Holding the grapefruit over a large bowl to catch the juice, cut between the membranes to hrefease each segment. Cut the segments into pieces and set aside in a separate bowl. Repeat with the remaining grapefruit. Make the vinaigrette – Add the vinegar, mustard, 1/4 teaspoon salt, and a pinch of pepper to the grapefruit juice and whisk to combine. Gradually whisk in the oil until smooth. Stir in the basil.
Step 3
Assemble the salad – Add the radicchio, jicama, and grapefruit pieces to the vinaigrette and toss to coat evenly. Arrange on plates, top with avocado and sliced KOBE FLAP Steak and serve. SUGGESTION: Serve with warm corn or flour tortillas and make wraps!