Grilled Flank Steak With Salsa
February 21, 2020
"From our weekday newspaper The West Australian. Times are estimated. NOTE full title of recipe is Grilled Flank Steak With Vegetable Salsa."
- 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
To make marinade, combine all ingredients in a small jug.
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.
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.
Cut onion into 1cm-thick rounds and capsicum into 1cm-thick strips and toss in remaining oil in another bowl.
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).
Add pumpkin to grill plate and cook for 5 minutes on each side, or until charred and tender and then remove.
Add capsicum and onion to grill plate and cook, turning frequently, for about 8 minutes, or until charred and tender and then remove.
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 & Variations
No special items needed.