This weekend is shaping up to being a beautiful weekend to move the dining room table outside. So, we asked Good Heat Chef Leonoardo Maurelli III, for a simple grilling recipe that will be the hit of any spring evening gathering with friends.
Chef Leonardo Maurelli’s Grilled Flat Iron Steak Kale Salad
2- 8 oz. flat iron steaks
8 oz. cleaned raw kale
1 English cucumber
1 heirloom tomato
1 cup Cotija cheese
1 cup extra virgin olive oil
4 oz. shaved Parmesan cheese
Sea salt and cracked pepper to taste
Season steaks with cracked pepper and sea salt. Allow to come to room temperature, about 30 minutes. Preheat gas grill to medium high heat. Place steaks on grill and cook to desired temperature, remove from grill and allow meat to rest.
Wash kale and marinate in juice from ½ lemon, then toss in olive oil, season with sea salt and cracked pepper. Dice the cucumber and tomatoes into medium diced pieces. Gently fold the tomatoes, cucumbers and kale together. Place salad on a plate and sprinkle greens with parmesan cheese. Slice the flat iron steaks thinly and place over salad, crumble Cotija cheese over meat and serve.