Agrumato Lemon EVOO



Grill or broil flank steak; allow to cool, then cut into 2″ julienne strips.

Heat 3 tablespoons Agrumato Lemon EVOO in skillet and saute mushrooms. Set aside to cool.

In a bowl, whisk together remaining Agrumato Lemon EVOO, Wine Vinegar, garlic, herbs, mustard, salt and pepper. Add steak, mushrooms and sliced onion. Toss and let

Olive Cake

mixture marinate for at least an hour.

Arrange a bed of lettuce on a large platter and top with steak-mushroom mixture. Sprinkle with parsley. Garnish with cherry tomatoes. Serve with Olive Oil Cakes.



Note: Keep your herbs fresh longer and save them in our Herb-savor Pod.