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Shared By Grace Warren Atwood

Charred Lettuce & Grilled Flank Steak Salad With Orange Shallot Vinaigrette

Ingredients

  • 8 fingerling potatoes, scrubbed and halved lengthwise (about 10 oz)
  • 1/2 tsp dried oregano
  • Sea salt and ground black pepper, to taste
  • 2 cups grape tomatoes, halved lengthwise
  • Zest and juice of 1 large orange
  • 1 shallot, minced
  • 2 tbsp white balsamic vinegar
  • 1 tbsp olive oil
  • 2 tsp raw honey
  • 1 tsp Dijon mustard
  • 1 tbsp chopped fresh tarragon leaves
  • 8 oz flank steak, trimmed
  • 4 hearts romaine lettuce
  • 1/4 cup toasted unsalted walnut pieces
  • 1/3 cup crumbled blue cheese

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