Grilled Flank Steak Salad
- Vegetable recipes
- Kid-friendly
- Vegan
- Gluten free
You can vary the greens for the salad as you wish or add, for example, cherry tomatoes, cucumber or shaved fennel. The steak is best if marinated overnight, but even one hour adds delicious flavour.
Ingredients
- 2 cloves garlic, pressed or pounded into paste
- 2 tbsp (30 mL) extra-virgin olive oil
- 1-1/2 tbsp (22 mL) finely minced coriander stems
- 1-1/2 tsp (7 mL) fish sauce
- 1/2 tsp (2) smoked paprika or sweet paprika
- 1/4 tsp (1 mL) cayenne pepper
- 1 lb (500 g) flank steak
- Sea salt
- <strong>Salad</strong>:
- 4 cups (1 L) arugula leaves
- Half head Boston lettuce
- Half head frisée lettuce
- 1/3 cup (75 mL) thinly sliced sweet onion
- 3 tbsp (45 mL) extra-virgin olive oil
- 1 tbsp (15 mL) sherry vinegar or other vinegar
- Pinch each salt and black pepper
Preparation
Mix together garlic, oil, coriander stems, fish sauce, paprika and cayenne; spread over both sides of steak. Wrap in plastic and let sit for at least 1 hour or refrigerate for up to 3 days.
Grill over high heat, turning once, until medium-rare, about 6 minutes. Let rest 5 to 10 minutes.
Salad: Meanwhile, toss together arugula, Boston and frisée lettuces, onion, oil, vinegar, salt and pepper. Arrange on 4 plates. Slice steak thinly on a bias across grain and place over salad. Sprinkle with sea salt to taste.
Makes 4 servings.
Advertisement
_
Newest Recipes
-
Pie Iron Chocolate "Cheesecake"
This campfire take on stuffed french toast improves on the plain bread traditionally used in pie... -
Chilled Carrot Soup
A simple way to enjoy all the fibre and sweetness of a carrot is in an easy soup, a cool refresher... -
Salmon Ceviche Towers
Citrus-juice acid cooks the proteins in raw seafood, similar to what heat does during the cooking... -
Spring Dandelion Fettuccine
Early dandelion greens have a pleasant bitterness that pairs well with other rich strong flavours,...