Cart 0 items: $0.00

Close

Qty Item Description Price Total
  Subtotal $0.00

View Cart

 
The Society
 
July 19, 2014 | Events, Wine Country Travel | The Society

Napa to Sonoma Half Marathon Training Update: David Lattin

The last couple of weeks I have been experiencing some ankle pain due to all the training I’ve been putting in preparation for race day. To combat this, I have been integrating cycling into my workouts so I can keep up my cardio and build muscle strength in my legs. In addition to incorporating other methods of exercise, I have been icing regularly and taking Advil to reduce swelling. With the race date rapidly approaching, I have been taking it easy this week in an effort to conserve my energy for Sunday!

Here’s a salad recipe for when I don’t want any bulk from carbs but need some protein – I like to enjoy it with a slightly chilled Zinfandel, Sangiovese, or other fresh red wine.

Cheers!
- David

 

FLANK STEAK, ARUGULA, AND GRILLED ONION SALAD

INGREDIENTS:
½ lb flank steak
2 very large handfuls of arugula
1 red onion
Sugar
1 tbsp Olive oil
Balsamic vinegar
Salt
Pepper
Parmesan cheese

DIRECTIONS:
1. Sprinkle flank steak with sea salt 30 at least 30 minutes before cooking and set aside at room temp (covered loosely w/plastic wrap).

2. Wash arugula and set aside in refrigerator.

3. Cut ends and remove skin from red onion.  Slice across into 4 thick slices keeping the rings together.  Sprinkle onion slices with sugar, a grind or two of sea salt, and the same of black pepper.

4. Heat olive oil to medium and lay 4 onion slices carefully into oil.  Reduce heat to low and ‘sweat’ onion on one side for 15 minutes.

5. Turn onion slices over, add a couple of liberal dashes of balsamic vinegar over the slices and continue sweating for another 15 minutes.

6. When onions are slightly caramelized on both sides, turn off heat.

7. Heat grill to medium high and grill flank steak for 7 minutes on one side, 5 minutes on the other (or longer if you don’t want medium rare).  Set aside on cutting board for 10 minutes.

8. Slice flank steak across the grain in ¼-1/2 inch slices and separate into 4 even portions.

9. Divide arugula between two plates.

10. Put one portion of the steak on the arugula, lay an onion slice on top, add the second portion of steak and the last onion slice.

11. Pour the juices from the onion pan onto both salads.

12. Use a cheese slicer to cut 2 wide strips of parmesan on top of each salad and serve.

Comments

Commenting has been turned off.

All Rights Reserved Foley Food & Wine Society