Name: Marinated Flank Steak and Summer Peach & Quinoa Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1/4 cup EACH canola oil amd balsamic vinegar; 1 Tbsp honey; 2 tsp grainy Dijon mustard; 1 lb Flank Marinating Steak; 3 cloves garlic, (crushed); 3/4 tsp EACH salt and freshly ground black pepper, (divided); 2 peaches, (cut into wedges); 6 cups mixed greens; 2 cups baby heirloom or cherry tomatoes, (halved); 1 cup thinly sliced cucumber; 1 cup thinly sliced red onion; 2 cups cooked red quinoa ((approx. 1 cup raw)); 1/2 cup torn basil leaves; 5 oz burrata cheese, (drained (optional)); 2 Tbsp sunflower seeds

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Recipe courtesy of CanadaBeef.ca

Flank steak marinated in a honey/balsamic blend creates a delicious sweet-savoury flavour to compliment the hearty summer salad. Creamy burrata cheese adds a touch of dairy calcium to the protein portion of the plate. A 100 g serving of beef provides 79% of your daily needs for the zinc you need to boost your immune system.

Marinated-Flank-Steak-Summer-Peach-Qunioa-Salad

Marinated Flank Steak and Summer Peach & Quinoa Salad#

Flank steak marinated in a honey/balsamic blend creates a delicious sweet-savoury flavour to compliment the hearty summer salad.

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Course: Salad

Preparation: Quick & Easy

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings: servings

Author: CanadaBeef.ca

Ingredients#

Marinade/Dressing:#

1/4 cup EACH canola oil amd balsamic vinegar
1 Tbsp honey
2 tsp grainy Dijon mustard
1 lb Flank Marinating Steak
3 cloves garlic, crushed
3/4 tsp EACH salt and freshly ground black pepper, divided

Salad:#

2 peaches, cut into wedges
6 cups mixed greens
2 cups baby heirloom or cherry tomatoes, halved
1 cup thinly sliced cucumber
1 cup thinly sliced red onion
2 cups cooked red quinoa (approx. 1 cup raw)
1/2 cup torn basil leaves
5 oz burrata cheese, drained (optional)
2 Tbsp sunflower seeds

Imperial – Metric

Instructions#

Whisk oil with vinegar, honey and mustard. Place half into a plastic re-sealable bag; reserving remaining portion. Pierce steak all over with a fork and add to bag along with crushed garlic; massage to coat. Marinate refrigerated for at least 30 minutes or up to 12 hours.
Remove steak from marinade; pat dry with paper towel and discard excess marinade. Season steak all over with ½ tsp each salt and pepper.
Grill, over medium-high heat, turning at least twice, for 8 to 10 minutes or until an instant read thermometer registers 145°F (63°C) for medium-rare when inserted sideways into steak. Transfer to a plate. Loosely tent with foil. Rest for 5 minutes.
Meanwhile, lightly brush peaches with some of the oil. Place in grilling basket; grill for 2 minutes per side or until well-marked but still firm.
Whisk remaining salt and pepper into reserved dressing. Toss with mixed greens, tomatoes, cucumber and onion until well coated. Add quinoa and basil; toss to combine.
Arrange salad on a shallow serving platter. Top with grilled peaches, burrata and sunflower seeds. Carve steak, against the grain, into thin slices and serve with salad.

Notes#

Burrata can be found in the cheese or deli department of well-stocked grocers but can be substituted with ricotta, bocconcini or sliced fresh mozzarella.

Nutrition Facts

Marinated Flank Steak and Summer Peach & Quinoa Salad

Serving Size

Amount per Serving

Calories

654

% Daily Value*

Fat

Saturated Fat

Sodium

654

Carbohydrates

Fiber

Sugar

Protein

* Percent Daily Values are based on a 2000 calorie diet.