Quiqley Finger Steak & Salad

Buckhorn Steak and Roadhouse
2 Main Street
Winters, CA 95694
(530)795-4503

Recipe Ingredients
Quiqley Finger Steak

• 1 cup Lemon Juice
• 1 cup Olive Oil
• 1 cup Soy Sauce
• 1 whole flank steak

Buckhorn Steak And Roadhouse Salad

• 5-6 oz Charbroiled Sirloin Steak (or Chicken Breast)
• 6 oz Spring Mixed Greens
• 1 oz Blue Cheese Crumbles
• 1 oz Diced Walnuts
• 3 oz Honey Basil Vinaigrette (recipe follows)
• Small vine ripe cherry tomatoes
• Blanched Green Beans
• Small Yellow Pear tomatoes
• Shredded Carrots
• Shredded Red Cabbage
• Garnish: Fried onion rings

Honey Basil Vinegarette Dressing

• 2 cups fresh basil leaves
• 1 T garlic, crushed
• 2 T Dijon Mustard
• 1 cup Balsamic Vinegar
• 2 cups Red Wine Vinegar
• 2 cups honey
• 2 cups olive oil
• To taste salt and Black Pepper

Instructions
Quiqley Finger Steak
Mix first three ingredients together and pour into pan. Cut flank steak with the grain into 1/2 inch strips lengthwise. Roll up strips into spirals, and skewer them onto a pointed bamboo stick to hold into place. Place skewered steak strips in pan with marinade. Marinade 1 1/2 hours and turn steak over. Then continue marinade for another 1 1/2 hours. Grill and serve.

Buckhorn Steak And Roadhouse Salad
Toss greens with vinaigrette. Arrange a 10" serving plate, sprinkle with shredded cabbage and carrots, arrange green beans (tips outward) and tomatoes around perimeter of plate, sprinkle walnuts on top. Arrange charbroil sirloin or chicken breasts on top of salad. Sprinkle with Bleu Cheese and crispy onion rings.

Honey Basil Vinegarette Dressing
Combine basil, garlic, Dijon mustard, and balsamic vinegar in a blender. Blend until mixture is smooth. Add red wine vinegar and honey to blender. Slowly add olive oil. Add salt and pepper to taste.