Grilled Flank Steak With Salsa
Recipe: #34357
February 21, 2020
Categories: Steak, Onions, Pumpkin, Australian, Grilling (Outdoor), Gluten-Free, High Protein, No Eggs, Non-Dairy, Kosher Meat, Beef Dinner, more
"From our weekday newspaper The West Australian. Times are estimated. NOTE full title of recipe is Grilled Flank Steak With Vegetable Salsa."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (414.5 g)
- Calories 576.4
- Total Fat - 37.3 g
- Saturated Fat - 9.8 g
- Cholesterol - 136 mg
- Sodium - 239.7 mg
- Total Carbohydrate - 16 g
- Dietary Fiber - 1.9 g
- Sugars - 6.2 g
- Protein - 44.7 g
- Calcium - 134.3 mg
- Iron - 6.7 mg
- Vitamin C - 18.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
To make marinade, combine all ingredients in a small jug.
Step 2
Place beef in a shallow dish and pour over marinade and turn to coat and then refrigerate, covered, for four hours, or overnight. Drain beef.
Step 3
Peel and deseed pumpkin and cut into 1cm-thick slices and then toss pumpkin in half the oil in a large bowl and then season.
Step 4
Cut onion into 1cm-thick rounds and capsicum into 1cm-thick strips and toss in remaining oil in another bowl.
Step 5
Heat a lightly oiled grill plate over a high heat and add beef and cook for about 5 minutes on each side, or until cooked to your liking, remove and reduce heat to medium (cover beef loosely with foil to keep warm).
Step 6
Add pumpkin to grill plate and cook for 5 minutes on each side, or until charred and tender and then remove.
Step 7
Add capsicum and onion to grill plate and cook, turning frequently, for about 8 minutes, or until charred and tender and then remove.
Step 8
Thinly slice beef across the grain and arrange the rocket on a large serving plate and top with vegetables and drizzle with balsamic dressing.
Tips
No special items needed.
0 Reviews
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