Flank Steak with Tomato-Mango Salad
Nutrition
Calories: 460 kcalCarbohydrates: 15 gProtein: 50 gFat: 20 gSaturated Fat: 6 gCholesterol: 75 mgSodium: 630 mgFiber: 2 g
Ingredients
- 2 Tbsp. sherry vinegar
- 2 tsp. fresh lemon juice
- ¼ tsp. Inspirations Fleur de Sel sea salt or to taste
- ½ tsp. freshly ground black pepper
- 2 Tbsp. Inspirations Garlic Dipping Oil divided
- 2 lbs. flank steak
- 1 Tbsp. Inspirations Northwoods Garlic Pepper Rub
- 3 medium Nature's Place Tomatoes cored, halved, and each half cut into 1/2-inch thick slices
- 1 large ripe mango peeled pitted, and thinly sliced
- 1/3 cup chopped Nature’s Place Organic Basil leaves
Instructions
- 1. Preheat grill on high. Meanwhile, whisk vinegar, lemon juice, salt, and pepper in a large bowl. Whisking constantly, slowly drizzle in 1 Tbsp. of the oil; continue whisking until the dressing is uniform. Set aside.
- 2. Rub the remaining 1 Tbsp. oil over the steak, then sprinkle with rub evenly and rub it into the meat. Grill steak covered over high heat 4 to 6 minutes per side, depending on desired doneness. Transfer to a plate, cover loosely with foil, and let rest for about 10 minutes. Slice steak very thinly, on the bias (diagonally across the grain)and arrange the slices neatly in the center of a large serving platter.
- 3. Whisk the dressing to recombine. Add tomatoes, mango, and most of the basil and toss gently to coat with dressing. Arrange the salad around the sliced steak, sprinkle with the remaining basil, and serve immediately.
- Source: fresh magazine July, August 2010