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Flank steak salad with pecans and charred peaches
MEAL
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Flank steak salad with pecans and charred peaches

Tender flank steak meets sweet charred peaches, crunchy pecans and a punchy mustard dressing. Perfect for entertaining or a fresh twist on a barbecue classic!

This is an edited extract from Salata by Michael Rantissi and Kristy Frawley. Published by Murdoch Books. RRP$39.99
Serves: 6 (as a large side)
Time to make: 15 mins , plus resting time

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).

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