Grilled Flank Steak With Salsa

Prep Time
Cook Time
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"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


  • 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.


No special items needed.

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