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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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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! <br><br><i>This is an edited extract from Salata by Michael Rantissi and Kristy Frawley. Published by Murdoch Books. RRP$39.99</i>
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.
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).
Calories 557 cal
Kilojoules 2329 kJ
Total fat 43 g
Saturated fat 7.9 g
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