Grilled Flank Steak Salad Recipe

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Inspired by our Stable Café chefs, this savory summer salad features grilled Biltmore® Grown Angus Beef and hearty vegetables. Serve with crusty French bread, for a perfect light summer dinner entrée.

Wine Pairing Suggestion: Pair with a glass of Vanderbilt Reserve® Cabernet Sauvignon Alexander Valley 2020.

Grilled Flank Steak Salad
The tannins in red wine help to cut through the fat of the steak.

Grilled Flank Steak Salad Recipe

Total time: 8 hours        

Serving Size: 4 people

Ingredients:

• 1½ to 2 pounds Biltmore® Grown Flank Steak

• 2 large Portobello mushrooms

• 1 large red onion, sliced into ¼ inch slices

• 4 Roma tomatoes, cut in quarters

• 1 pound mixed salad greens

• 1 cup blue cheese crumbles

• 1 cup balsamic vinaigrette

Marinade for Flank Steak

• 2 teaspoons salt

• ½ teaspoon black pepper

• 1 teaspoon garlic powder

• ¼ cup Worcestershire sauce

• ¼ cup balsamic vinegar

Vegetable Seasoning

• ½ cup olive oil

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon garlic powder

• 1 teaspoon fresh thyme, minced

Instructions:

• Place flank steak in a 1-gallon ziplock bag. Mix marinade ingredients together and pour over the steak. Toss to coat thoroughly. Seal the ziplock, leaving as little air as possible. Marinate flank steak for at least 4 hours, or preferably overnight.

• Preheat oven to 275°F. In a large bowl, combine vegetable seasoning ingredients and mix well. Add the mushrooms, onions, and tomatoes, and gently toss to cover with seasoning mix. Let sit for 15 minutes.

• Meanwhile, remove tomatoes from the seasoning mix and place them on a sheet pan. Roast on the roasting rack for 45 minutes. Remove from oven and let sit for at least 20 minutes.

• Remove flank steak from marinade. Spray steak with cooking spray and grill until medium rare (about 4-5 minutes on each side). Remove from grill and set aside.

• Coat mushrooms and onions with cooking spray and grill until tender (about 3-4 minutes on each side). Remove from grill and set aside. When cool, slice Portobello mushrooms and cut onion slices in half.

• In a large bowl, toss mixed greens with balsamic vinaigrette. Divide among 4 serving plates. Arrange grilled vegetables and roasted Roma tomato wedges around the outer edges of the salad. Slice flank steak crosswise (against the grain) into 1/8-inch slices. Fan sliced steak over the center of the salad. Garnish the top of each salad with blue cheese crumbles and serve immediately.

Biltmore® Grown Meatballs Recipe

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Straight out of grandma’s recipe book, these classic meatballs are styled after a meal that Biltmore’s Estate Executive Chef Mark DeMarco’s grandmother and aunts made countless times during his childhood. For a tour de taste down memory lane, serve them with tomato sauce over your favorite pasta, or with fresh bread and creamy burrata cheese.

Wine Pairing Suggestion: The boldness of our Biltmore Estate® Limited Release Mourvédre pairs perfectly with the richness of this dish.

Grilled Flank Steak Salad
The tannins in red wine help to cut through the fat of the steak.

Biltmore® Grown Meatballs

Total Time: 1 hour 30 minutes   

Serving Size: 4-6 people

Ingredients:

  • 1½ pounds Biltmore® Grown Ground Beef
  • 4 tablespoons unsalted butter
  • 1 white onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons kosher salt
  • 2 large eggs
  • 1 cup parmesan cheese
  • 2/3 cup panko bread crumbs
  • ¼ cup chopped parsley
  • 2 tablespoons dried oregano
  • ½ teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper

Instructions:

  • Preheat oven to 300°F. In a medium pan, sauté onions and garlic in butter until soft but not browned; season with salt.
  • Remove from heat and let cool. Once cooled, mix onions and garlic with remaining ingredients and let sit for 10 minutes.
  • Add ground beef and mix until well combined. Scoop meat mixture into ½-cup portions and roll between your hands to form smooth meatballs then place meatballs in a baking dish.
  • Bake for approximately 20 minutes, or until meatballs reach an internal temperature of 155°F and serve immediately with your favorite pasta and sauce.

For a meatball sub, place meatballs on toasted baguettes, top with pasta sauce and fresh mozzarella or fontina cheese.

Apple Tarte Tatin Recipe

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Simple and versatile—just the way we like it! Add a touch of elegance to your next gathering with this Tarte Tatin recipe from the minds of our creative chefs at The Dining Room at The Inn on Biltmore Estate®.

Wine Pairing Suggestion: Pair with a glass of Biltmore Estate® Riesling, or for festive occasions, a Biltmore Estate® Brut Sparkling.

Apple Tarte Tatin
Celebrate fall harvest season and holiday gatherings with this classic French-style apple tarte.

Apple Tarte Tatin Recipe

Total time: roughly 2 hours

Serving Size: 6-8 people

Ingredients:

  • 4 tablespoons butter
  • 1 cup sugar
  • 12-14 green apples, peeled
  • 2 tablespoons additional butter, softened
  • 1 sheet Puff Pastry (store-bought)
  • 1 egg, beaten with a touch of water

Optional Toppings:

  • Vanilla ice cream or whipped cream for serving
  • Thinly sliced ripe figs arranged in the center when serving
  • Cranberry sauce or relish
  • Jam

Instructions:

  • Preheat oven to 450 degrees.
  • Blend the 4 tablespoons of butter and ½ cup of sugar in a 9-inch oven-safe skillet and
    cook over medium heat until thick, syrupy, and golden brown.
  • Slice the peeled apples in thin wedges and arrange them on top of the butter-sugar
    mixture in layers. Dot each layer with softened butter and sprinkle with a little bit
    of sugar. Build the apple slices up in the center to come above the rim of the pan.
  • Roll out the puff pastry to 1/8 inch thick, and cover the pan with the pastry. Brush the
    pastry with the egg.
  • Bake for 10 minutes, then reduce the heat to 375 degrees and continue baking
    until the apples are soft and the pastry is golden brown.
  • Let tarte cool slightly about 10 minutes and then carefully invert it onto a serving
    plate. The apples should have caramelized with the sugar-butter mixture, making
    a delicate brown top for the tarte. Serve warm with optional toppings.

A first-look for Biltmore Annual Passholders

This recipe was originally shared with Biltmore’s Annual Passholders in the Fall/Holiday 2024 issue of Ambassador, our exclusive Passholder magazine. Join our Passholder family to get insider access and exclusive benefits—like unlimited daytime visits for a full year!