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.
RELATED ADVICE LATEST ADVICE