One of my favourite meats to barbecue is the flank steak. By marinating and cooking it medium-rare it becomes very tender and yummy. You can serve it on its own with sides of vegetables and potatoes or just with a salad.
Warm Salad with Honey-Mustard Flank Steak
The flank steak takes just 10 to 12 minutes to become medium-rare (which is about as cooked as this cut of tougher meat should be). Honey-mustard vinaigrette pairs well with soft fruit such as strawberries, raspberries and mango, so mix and match. The oil in the marinade prevents the mustard from burning during grilling so do not reduce the amount.
Steak
1.5 to 2 lbs flank steak
2 Tbsp honey mustard
2 garlic cloves, minced
1/2 tsp salt
1/4 tsp ground black pepper
2 Tbsp olive oil
Salad
1/4 cup white wine vinegar
2 Tbsp honey mustard
1/4 tsp salt and black pepper
1/4 cup olive oil
1/4 cup thinly sliced sweet onion
12 to 16 cups mixed greens
Fresh strawberries sliced or raspberries about 1 cup or more
1 mango, peeled, cored and diced
1/2 cup sliced almonds or pumpkin seeds or cashews
1. Cut off and discard any fat or silvery skin on surface of steak. Place steak in a flat dish. Stir mustard with garlic, salt and pepper until well mixed. Thoroughly stir in oil. Smear over all surfaces of steak; cover with plastic wrap and refrigerate for 6 to 8 hours or better yet overnight.
2. To make vinaigrette, whisk vinegar with mustard, salt and pepper. Then whisk in oil; stir in onion. Vinaigrette keeps well at room temperature for an hour or cover and refrigerate for up to a week. Stir or shake just before using.
3. Preheat grill on high until very hot.
4. Grill flank steak for 5 to 6 minutes per side or until 140°F on an instant-read thermometer. Place on cutting board; cover with foil for 5 minutes. Then, holding the knife at a slight angle to get slightly wider slices, very thinly slice across grain of steak.
5. Meanwhile, toss greens with vinaigrette to taste. Heap onto plates; top with fruit and almonds. Lay steak slices on salad. Serve with baguette.
