BITTERS STEAKHOUSE SALAD
Grilled steak atop arugula with grilled proscuitto-wrapped artichokes, torn croutons and bitters dressing
For the Marinade:
6tbsp olive oil
2 clove garlic, minced
½ onion, grated
2tsp fresh thyme, minced
1/2tsp red pepper flakes
For the Vinaigrette:
2tbsp olive oil
1tsp lemon juice
1tbsp maple syrup
5 slices proscuitto, torn into strips
1c artichokes hearts (fresh, frozen & thawed or pickled)
1-2 slices french bread, cut into cubes
Stir together the marinade and divide. Cover the steak in half the marinade, reserving the rest, overnight.
Preheat oven to 450 degrees and line a baking sheet with foil. Toss french bread cubes in the reserved marinade and toast 5 min, tossing. Set aside.
Preheat a grill over medium-high. Wrap each artichoke heart in a strip of proscuitto and grill a few minutes until nicely charred. Grill steak at the same time to deserved doneness. Meanwhile stir together the dressing,
To assemble salad, place arugula in serving dish and drizzle with dressing. Slice steak and fan out on greens, top with artichokes and croutons. Serve immediately.
Don't do it.