Grilled Flank Steak with Olive Vinaigrette
junio 15, 2015
Flank Marinating Steak is lean and absorbs all the flavour you can give it. A quick grill makes it easy to enjoy. Simply marinate the steak the night before if you have time, but if not, a quick 15 minute marinade adds flavour to the meat. Piercing the meat all over before marinating maximizes tenderness.
[timer length=12]12 Minutes[/timer]
- Prep: 10 mins
- Cook: 15 mins
- Productos: 6 Servings
Pat steak dry with paper towel. Season with salt and grill over medium-high heat for 12 minutes, turning at least twice, to medium-rare doneness 145°F(63°C). Remove to a cutting board and tent with foil; let stand for 5 minutes before slicing across the grain to serve. Serve drizzled with Olive Vinaigrette.
Olive Vinaigrette: Combine 2 green onions, thinly sliced, ½ cup (125 mL) chopped pitted Kalamata or sundried olives, 1 plum tomato, diced, 1 tbsp (15 mL) EACH extra virgin olive oil and balsamic vinegar in bowl. Serve with Flank Steak.
Recipe adapted from: Get in the Kitchen and COOK! Recipes for Family and Friends by Emily Richards, self published, 2011. www.emilyrichardscooks.ca.
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