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Violet Balsamic Grilled Flank Steak with Fresh Pico De Gallo on a Lime Chip

- June 27, 2014 -

 Violet Balsamic Grilled Flank Steak with Fresh Pico De Gallo on a Lime Chip

Lime Chip:

Lay out slices of baguette on a sheet tray.  Brush with Lime Olive Oil and sprinkle with Lime Zest.  Bake at 350° for 7 minutes or until golden brown and crisp.

Pico De Gallo:

Place all ingredients in a mixing bowl and thoroughly mix until fully incorporated.  Allow to sit in refrigerator for 1 hour.

Violet Balsamic Reduction:

Place Voilet Balsamic Vinegar in a small saucepan and bring to a simmer.  Reduce volume by 2/3 or until syrup like consistency is reached.

Grill steak to desired doneness, allow to sit for 5 minutes at room temperature then thinly slice and place on top of crostini.

Top steak with Pico De Gallo and drizzle with Violet Balsamic Reduction.

Created for Dove Olive Oil by :  Executive Sous Chef Paul Trout and Sous Chef Jeremy Ennis from Cheateau Grill-Branson, MO


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