Flank steak salad with roasted shallots and goat cheese from The Bon Appétit Fast Easy Fresh Cookbook (page 385) by Barbara Fairchild and Bon Appétit Magazine Editors

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Notes about this recipe

  • Delys77 on November 04, 2013

    Pg. 385 This was quite good and very easy to put together. I would however suggest that you go with about half as much beef and cheese as recommended but leave the marinade/dressing ingredients at about 3/4 or what is called for. I also tossed the beef in a bit of pepper, salt and left over dressing before adding it to the salad.

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