Marinated Flank Steak and Summer Peach & Quinoa Salad

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Flank steak marinated in a honey/balsamic blend creates a delicious sweet-savoury flavour to compliment the hearty summer salad. Switch mango for peaches in off season. Creamy burrata cheese adds a touch of dairy calcium to the protein portion of the plate. A 100 g serving of beef provides 79% of your daily needs for the zinc you need to boost your immune system.

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Marinated Flank Steak and Summer Peach & Quinoa Salad

  • Author: Think Beef
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Yield: 4 servings 1x

Description

Flank steak marinated in a honey/balsamic blend creates a delicious sweet-savoury flavour to compliment the hearty summer salad. Switch mango for peaches in off season. Creamy burrata cheese adds a touch of dairy calcium to the protein portion of the plate. A 100 g serving of beef provides 79% of your daily needs for the zinc you need to boost your immune system.


Ingredients

Scale
  • Marinade/Dressing:
  • 1/4 cup EACH olive oil and balsamic vinegar
  • 1 tbsp honey
  • 2 tsp grainy Dijon mustard
  • 1 lb (500 g) Flank Marinating Steak
  • 3 cloves garlic, crushed
  • 3/4 tsp EACH salt and freshly ground black pepper, divided
  • Salad:
  • 2 peaches, cut into wedges
  • 6 cups mixed greens
  • 2 cups baby heirloom or cherry tomatoes, halved
  • 1 cup thinly sliced cucumber
  • 1/4 cup thinly sliced red onion
  • 2 cups cooked red quinoa (approx. 1 cup raw)
  • 1/2 cup torn basil leaves
  • 5 oz burrata cheese, drained (optional)
  • 2 tbsp sunflower seeds

Instructions

  1. Whisk oil with vinegar, honey and mustard. Place half into a plastic re-sealable bag; reserving remaining portion. Pierce steak all over with a fork and add to bag along with crushed garlic; massage to coat. Marinate refrigerated for at least 30 minutes or up to 12 hours.
  2. Remove steak from marinade; pat dry with paper towel and discard excess marinde. Season steak all over with 1/2 tsp each salt and pepper.
  3. Grill, over medium-high heat, turning at least twice, for 8 to 10 minutes or until an instant read thermometer registers 145°F (63°C) for medium-rare when inserted sideways into steak. Transfer to a plate. Loosely tent with foil. Rest for 5 minutes.
  4. Meanwhile, lightly brush peaches with some of the oil. Place in grilling basket; grill for 2 minutes per side or until well-marked but still firm.
  5. 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.
  6. Arrange salad on a shallow serving platter. Top with grilled peaches, burrata and sunflower seeds. Carve steak, against the grain, into thin slices and serve with salad.Per serving: 654 calories, fat 32 g (12.2 g of which is saturated), sodium 654 mg, carbohydrate 43.7 g, fibre 8.1 g, sugars 16.8 g, protein 47 g. %DV: zinc 139%, iron 47%, vitamin B12 145%, calcium 20% DV

Notes

• Burrata can be found in the cheese or deli department of well-stocked grocers but can be substituted with ricotta, bocconcini or sliced fresh mozzarella.
• Grilled peaches can be substituted with mango spears or pineapple rings.

 

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