Flank steak with snow pea and radish salad

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PREP TIME

20 min

TOTAL TIME

40 min

Serves

4

Flank steak with snow pea and radish salad

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.

Steak grilling tips and tricks

Nutrition (per serving)

  • 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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