Our grills and BBQ obsessions shouldn’t stop just because it’s cold outside. Instead of grilling your meat by the pool, use a grill pan and create amazing dishes easy to eat the day after, too.
Flank steaks are amazing. If you learn how to grill them right, you can enjoy the softness of their texture right off the grill pan or chilled in a salad. Such a classy combination!
FLANK STEAK SALAD
Preparation 10 mins / Grill + meat resting approx. 20 mins / Serves 4
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500 gr flank steak (preferably from a local farm)
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150 gr sweet corn
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4 medium radishes
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variety of green salads
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1 medium red onion
For the salad dressing:
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3 tbsp olive oil
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1 clove garlic, minced
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1 small lemon or lime
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bunch of flat leaf parsley, finely chopped
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1 red chilli pepper
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ground black pepper
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salt
When it comes to beef, I rarely marinate it prior to grilling. I prefer seasoning it once grilled so that the real meat flavour is not compromised by herbs and spices.
Let the steak rest outside the fridge on the room temperature for some time before grilling. Heat up the grill (or agrill pan) reeeeally well, apply a bit of olive oil on the railings and once the grill / grill pan is sizzling hot, place the flank steak on it. Grill both sides for 3-4 minutes and then lower the heat (on the gas grill you can just switch it off, on the coal one move the meat to less heated area) and let the steak grill a bit more, for about 5-6 minutes (for rare – medium rare). If you wish your meat medium to well done, let it grill on a low heat for at least 10 minutes.
Once you’ve reached your desired steak finishing, place the flank on a cutting board and let rest for at least 5 minutes before cutting.
Season with salt and pepper to taste.
Now, what you have left in the fridge the next day, use in the light salad – simply wash and chop your vegetables, make a marinade by mixing all the marinade ingredients together and add thinly sliced flank steak.
It’s light, it’s refreshing and it’s a perfect flat-tummy lunch!
xx
