BBQ Steak Salad
A good medium-rare steak is all a girl could hope for, naturally, when I noticed I had flank steak in my freezer I got excited thinking about what I'd do with it. I immediately defrosted the steak and seasoned it and popped it in the fridge to marinate all day.
Last season on Great Tastes of Manitoba, the cooking show I cook on, I butterflied a flank steak and made a roulade. Seeing as it's a weeknight after the holidays I'd prefer something light like a salad.
|BBQ Steak Salad|
Knowing that it takes no time to cook flank steak on the BBQ I prepared my salad. Using what I had in the fridge I chopped lettuce, a cucumber, roasted red peppers from a jar (my absolute fave), crumbled Feta cheese and a handful of Kalamata olives, which, is a lot but I love black olives.
-I think cherry tomatoes would work really well too.
I set the BBQ to high heat (400F/200C) and drizzled some olive oil on both sides of my marinated flank steak, then placed it on the grill.
Note: Flank steak can be marinated for 1-12 hours.
I butterflied my steak before freezing it, so the time on the BBQ was about 3 minutes per side because our flank was so thin. With a standard flank they're about a 1/4 inch thick, it would be 6-7 minutes per side for medium-rare. It's always best to used a digital meat thermometer they work perfectly every time.
Once our heavenly steak came off the grill, I let it rest. Beef Tip 101: Always allow your beef to rest once taken off the heat. This allows the juices to go back inside the meat. With the high heat of cooking, the juices move towards the surface. It's a science thing, trust me juicy steaks always rest tented under foil to keep warm.
|BBQ Flank Steak Sliced Across the Grain|
Once our flank steak rested for 5 minutes, I sliced across the grain into long strips and topped our salad with steak and dressed our leaves.
Using 2 lbs of steak is a lot for 2 people, we had a lot of leftovers which, is great for weekday steak sandwiches, wraps or pastas.
1 tsp----EACH salt and pepper
8 cup------romaine lettuce, chopped
1/4 cup---roasted red peppers, sliced
1 ----------cucumber, sliced in quarters
1/4-1/3 cup Feta cheese, crumbled
A few ----Kalamata olives, sliced
Dressing: olive oil and balsamic dressing
Adriana Barros xo