Flank steak with snow pea and radish salad

Prep 20 min
Total 40 min
Serves 4

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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
garlic clove, minced
280 g
grape or cherry tomatoes, halved
medium red onion, thinly sliced
bunch radishes, sliced
200 g
snow peas, trimmed
basil leaves, torn


  • 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.


Calories 420, Protein 33 g, Carbohydrates 10 g, Fat 27 g, Fibre 3 g, Sodium 401 mg. Excellent source of vitamin C

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