Friday, September 3, 2010

Grilled Flank Steak and Peach Salad

Prep time: 1 hour (for marinating)
Cook time: 15 minutes
Serves: 4
Serving Size: 4 ounces steak, ½ peach and salad

1 (16-ounce pound) flank steak
1 tablespoon chili powder
1 tablespoon paprika
2 teaspoons ground cumin
2 teaspoons garlic powder
Salt and freshly ground pepper
2 large peaches¼ cup olive oil
12 ounces mesclun lettuce mix (about 4 cups)
Juice of 2 medium lemons (about ¼ cup)
Place the flank steak onto your work surface.

Combine the chili powder, paprika, cumin and garlic powder. Add salt and pepper. Rub this mixture over the flank steak. Place into a plastic bag and refrigerate for at least 30 minutes or overnight.

Heat a grill pan over medium high heat.

Cut the peaches in half and remove the pit. Slice into thick pieces. Pour 1 tablespoon olive oil into the grill pan. Add the peach slices and cook until the peaches begin to turn brown. Season with pepper. Remove the peaches from the pan.Add 1 tablespoon of oil to the pan. Place the steak into the pan. Grill, turning once, until the steak is medium rare, about 4 minutes per side.
Let the steak rest for 10 minutes. Cut across the grain into thin slices.

Place the salad greens in a bowl. Toss with lemon juice and the remaining olive oil. Season with salt and pepper.

Divide the dressed greens onto four plates. Place the steak and peaches on top of the greens.

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