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 75 g serving of beef provides 70% of your daily needs for the zinc you need to boost your immune system.

Marinated Flank Steak and Summer Peach & Quinoa Salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 servings
Ingredients
  • Marinade/Dressing:
  • ¼ 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
  • ¾ 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
  • ¼ cup thinly sliced red onion
  • 2 cups cooked red quinoa (approx. 1 cup raw)
  • ½ 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 ½ 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: 619 calories, 30.4 g fat, 11.6 g saturated fat, 643 mg sodium, 43.7 g carbohydrates, 8.1 g fibre, 16.8 g sugar, 41.7 g protein %DV: 93 % zinc, 44% iron, 125% vitamin B12
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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