Flank steak marinated in a honey/balsamic blend creates a delicious sweet-savoury flavour for this hearty salad. Switch mango for peaches when they’re not in season.
Grilled Marinated Steak with Peach and Quinoa Salad
- Yield: Makes 4 servings 1x
Ingredients
MARINADE/DRESSING
¼ cup olive oil
¼ cup balsamic vinegar
1 tbsp liquid honey
2 tsp grainy Dijon mustard
1 lb (500 g) Flank Grilling Steak
3 cloves garlic, minced
¾ tsp EACH salt and fresh ground pepper, divided
SALAD
2 peaches, cut into wedges
6 cups mixed greens
2 cups cherry tomatoes, halved
1 cup thinly sliced cucumber
¼ cup thinly sliced red onion
2 cups cooked red quinoa, cooled (about 1 cup raw)
½ cup torn fresh basil leaves
2 tbsp roasted sunflower seeds
Instructions
1. Marinade/Dressing: Whisk together oil, vinegar, honey and mustard in a large bowl. Place half into a sealable freezer bag; set remaining aside for Salad. Pierce steak all over with a fork and add to bag along with garlic; massage marinade into meat; seal and refrigerate for at least 30 minutes or up to 12 hours.
2. Discard marinade from meat; pat steak dry with paper towel. Season steak all over with ½ tsp each salt and pepper. Grill steak in a closed preheated barbecue over medium-high heat (400°F) for 18 to 22 minutes for 1½-inch thick steak, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least. Transfer to a cutting board and let rest for 5 minutes.
3. Salad: Meanwhile, lightly brush peaches with some of the oil/vinegar mixture. Place in grilling basket; grill for 2 minutes per side or until well-marked but still firm.
4. Whisk remaining salt and pepper into reserved dressing. Toss with mixed greens, tomatoes, cucumber and onion until well coated. Add quinoa and basil; toss to combine. Arrange salad on a shallow serving platter. Top with grilled peaches and sunflower seeds. Carve steak across the grain on the bias into thin slices and serve with salad.
