Kate Heyhoe

Kate's Global Kitchen


Flank Steak Carpaccio-Style
with Spinach and Shaved Parmesan

Serves 6 to 8


1-1/2 to 2 pounds flank steak
1/2 cup balsamic vinegar
1 bag (10 ounces) spinach,
     stems removed, sliced in strips
Salt and pepper
4 to 6 tablespoons extra-virgin olive oil
1 chunk (1-1/2 ounces) Parmesan cheese
Rustic bread


Place the steak and vinegar in a 13 x 9-inch glass or ceramic pan. Turn to coat evenly. Cover with plastic wrap and refrigerate, turning occasionally, for at least 1 hour.

Prepare a charcoal or gas grill. Remove the steak from the marinade. Pour the marinade into a glass measuring cup; set aside.

Grill the steak directly over the heat source for about 8 minutes per side, or until the internal temperature registers 145 degrees F on an instant-reading thermometer. Remove and set aside on a cutting board with a well to catch juices. Allow to rest for 5 minutes.

Meanwhile, place the spinach on dinner plates or a large platter. Microwave the reserved marinade for 2 minutes, or until boiling. Remove and allow to cool.

Cut the steak into thin diagonal slices. Arrange over the spinach. Drizzle with collected meat juices. Season to taste with salt and pepper. Drizzle with oil. Cut shavings from a chunk of Parmesan cheese and scatter over the top. Pass the reserved marinade at the table.

Serve Rustic Bread (see book for recipe) on the side.

The flank steak may be cooked on a broiler pan set 6 inches below the heat source for about 8 minutes each side.

© 2002 PergolaWest, Inc.

Cooking Up an Italian Life
Simple Pleasures of Italy in Recipes and Stories
by Sharon Sanders
Hardcover: 272 pages
ISBN: 0970298137


Kate's Global Kitchen for September 13, 2002:
Cooking Up an Italian Life



Flank Steak Carpaccio-Style with Spinach and Shaved Parmesan
Turkey Breast Stuffed with Spinach and Sage


Buy the Book!


Copyright © 2002, Kate Heyhoe. All rights reserved.

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