Steak

What you need: 

• 1 pound flank steak
• Mod Squad Martha Bluebird Vinaigrette
• Extra virgin olive oil

What to do:

• Season the flank steak with salt and pepper. Add a couple of splashes of the Bluebird Vinaigrette and olive oil. Let marinate at room temperature for 30 minutes.
• Preheat the grill over medium-high heat. Add the steak and cook until desired temperature.
• Remove from the grill and let rest at least 5 minutes.
• Slice against the grain to serve on the salad.

Beef temperatures:

• Rare:  120-125
• Medium Rare:  130-135
• Medium:  140-145
• Medium Well:  155-160
• Well Done:  165 and above

Croutons

What you need: 

• 4 cups Italian loaf bread, cubed
• 1 lemon, zested
• 1 tablespoon dried lavendar flowers
• Extra virgin olive oil

What to do: 

• Preheat to oven to 400 degrees.
• Place the cubes of bread, lemon zest and dried lavender in a bowl. Season with salt and drizzle generously with olive oil.
• Spread the seasoned bread cubes out on a baking sheet. Bake until toasted and crispy, about 8 minutes.

Salad

What you need:

• 1 cup red grapes
• Extra virgin olive oil
• 10 ounces baby spinach
• 4 ounces blue cheese, crumbled
• 2 tablespoons shaved red onion
• 1 pound cooked and sliced flank steak
• 2 cups lemon lavendar croutons
• Mod Squad Martha Bluebird Vinaigrette

What to do:

• Preheat the oven to 400 degrees. Toss the grapes with olive oil and season with salt. Place on a sheet pan and cook until roasted and tender, about 15 minutes. Remove from the oven and let cool.
• Place the spinach in a serving bowl. Top with the roasted grapes, shaved red onion, sliced flank steak, crumbled blue cheese and croutons.
• Drizzle or toss with enough Bluebird Vinaigrette to lightly coat all the ingredients.

**

Serves 4 //Photography by Plateful Solutions