Insalata Di Spinaci e Fettina Di Manzo (Organic Baby Spinach Salad with Grilled Flank Steak) | CUESA

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Insalata Di Spinaci e Fettina Di Manzo (Organic Baby Spinach Salad with Grilled Flank Steak)


Alfonso Sanna, Il Fornaio.

Serves 1


6 ounces flank steak
½ cup olive oil
1 teaspoon garlic
1 teaspoon rosemary
1 teaspoon sage
1 teaspoon thyme

¼ cup mustard vinaigrette
1 tablespoon red onions, julienned
2 tablespoons white mushrooms, sliced
1 tablespoon toasted walnuts, halved
½ cup organic baby spinach
1 roma tomato, sliced thin
⅛ cup dry ricotta cheese, shaved
6 oz grilled flank steak, thinly sliced
1 hard boiled egg, sliced into four
2 tablespoons extra virgin olive oil


For the steak
Combine olive oil, garlic, rosemary, sage and thyme in a bowl. Pour over flank steak and refrigerate. Steak may be marinated for several hours or overnight. Grill steak in cast iron skillet or electric skillet or over charcoal to desired doneness.

For the salad
Warm the mustard vinaigrette dressing with onions, mushrooms and walnuts in a sauté pan. When ingredients start to sizzle, take pan away from the fire and add spinach, mix very well with the dressing. Place mixture on a plate and accent with cherry tomatoes on top, shaved ricotta and thin slices of grilled flank steak.  Slice hard-boiled egg into four and set around plate.  Drizzle with extra virgin olive oil on top of the steak.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »