Flank steak with balsamic and summer salad
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- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- 5 tbspbalsamic vinegar
- 5 tbspolive oil
- 1 ½ tbsprosemary
- 2 tspsalt
- a littlepepper
- 4Flank Steak
- 1courgette
- 2bell pepper
- 480 gcooked corn cobs
- 2 tbspolive oil
- 3baby lettuce
- 1 bunchflat-leaf parsley
- 1 bunchbasil
Instructions
Step 1
Combine the balsamic, oil and rosemary, season. Coat the steaks with 3 tbsp of the dressing. Set aside 2 tbsp of the dressing, place the remainder of the dressing in a bowl.Step 2
Mix the courgette, peppers and corn with the oil. With the lid down, grill over/on a medium heat (approx. 200°C) for approx. 10 mins., turning occasionally. Remove the vegetables from the grill, allow to cool slightly. Cut the courgette and peppers into pieces. Remove the corn kernels from the cobs using a knife. Add the warm vegetables to the bowl containing the dressing, mix. With the lid down, grill the steaks over/on a high heat (approx. 250°C) for approx. 1½ mins. on each side. Cover the meat and leave to rest for approx. 5 mins.Step 3
Add the lettuce and herbs to the vegetables, mix. Plate up the salad. Carve the meat across the grain, place on top of the salad, drizzle with the reserved balsamic dressing.