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.