Flank steak with snow pea and radish salad
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- Prep Time20 mins
- Total Time40 mins
- Makes4 servings
Photo, Erik Putz.
Ingredients
1 flank or skirt steak, about 600 g
1/3 cup extra-virgin olive oil, divided
1/2 tsp salt, divided
2 tbsp red-wine vinegar
1 to 2 tbsp chopped pickled jalapenos
1 tsp Dijon mustard
1 garlic clove, minced
280 g grape or cherry tomatoes, halved
1/4 medium red onion, thinly sliced
1 bunch radishes, sliced
200 g snow peas, trimmed
4 basil leaves, torn
Instructions
PREHEAT barbecue to medium-high. Pat steak dry with paper towels. Combine 2 tbsp oil with 1/4 tsp salt in a small bowl and brush over both sides of steak. Season with fresh pepper. Oil grill. Barbecue steak, lid open, until medium-rare, 4 to 6 min per side. Transfer to a cutting board and rest, covered with foil, at least 5 min.
WHISK remaining 1/4 cup oil with vinegar, jalapeno, Dijon, garlic and remaining 1/4 tsp salt in a large bowl. Season with fresh pepper. Stir in tomatoes, onion, radishes, snow peas and basil until combined.
SLICE the steak thinly against the grain and serve with the snow pea salad.
Nutrition (per serving)
Calories 420, Protein 33g, Carbohydrates 10g, Fat 27g, Fibre 3g, Sodium 401mg.
Excellent source of vitamin C.
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