Updated May 24, 2016Chatelaine
flank or skirt steak, about 600 g
extra-virgin olive oil, divided
1 to 2 tbsp
chopped pickled jalapenos
garlic clove, minced
grape or cherry tomatoes, halved
medium red onion, thinly sliced
bunch radishes, sliced
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.
NutritionCalories 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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