Flank steak salad with pecans and charred peaches
This is an edited extract from Salata by Michael Rantissi and Kristy Frawley. Published by Murdoch Books. RRP$39.99
Ingredients
- 900g flank steak
- 3 tablespoons olive oil
- Sea salt and cracked black pepper, to taste
- 3 peaches, cut in half, stonepitXs removed
- 2 bunches fresh chervil, coarsely chopped
- ¼ bunch fresh tarragon, leaves picked
- 1 cup pecans, lightly toasted
- ½ quantity of mustard dressing (recipe follows, see HFG tip)
- Mustard Dressing
- ¼ cup sherry vinegar
- 1 clove garlic, peeled
- 1½ tablespoons Dijon mustard
- 1 tablespoon honey
- ½ cup quality olive oil or any nut oil
- 1 tablespoon seeded mustard
- salt, to taste
Log In or Sign Up to save this recipe to your shopping list.
Instructions
1 Heat a barbecue or chargrill pan to high. Brush the steak with half the olive oil and season with salt and pepper. Grill for 2–3 minutes on each side for a medium-rare steak (or a little longer if you prefer). Set aside to rest and return to room temperature.
2 Brush the peaches with the remaining oil and season with salt and pepper. Grill, cut side down, for a few minutes, until lightly coloured.
HFG tip
MUSTARD DRESSING:
1 Pour the vinegar into a blender. Add the garlic, Dijon mustard and honey and blend on medium speed. Slowly add the oil until combined, which will take about 2 minutes.
2 Transfer to an airtight container and stir the seeded mustard through. Season with salt. The dressing will keep for up to 3 weeks in the fridge. Makes about 250ml (1 cup).
Nutrition Info (per serve)
-
Calories 557 cal
-
Kilojoules 2329 kJ
-
Protein 35 g
-
Total fat 43 g
-
Saturated fat 7.9 g
-
Carbohydrates 6.7 g
-
Sugar 6.2 g
-
Dietary fibre 3.3 g
-
Sodium 716 mg
-
Calcium 32 mg
-
Iron 3.9 mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the
newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.