Healthy Alternative Recipes
Grilled Flank Steak and Vegetable Salad

Ingredients

• 1 tbsp Dijon mustard
• 1 tbsp brown sugar
• 1 clove garlic, minced
• 1 tbsp balsamic or sherry vinegar
• 1 tsp pepper
• 1 tsp ground cumin
• 1   1 1/4-lb flank steak, well trimmed
• 2 sweet red peppers, halved and seeded
• 2 sweet yellow peppers, halved and seeded
• 2 medium zucchini, cut in 1/2-inch slices on the diagonal
• 2 thin eggplants, cut in 1/2 inch slices on the diagonal
• 2 Portobello mushrooms, stems removed
• 1 large sweet onion, cut in 1/2 inch  slices
• 1 Mustard Horseradish Vinaigrette Dressing
• 2 cloves garlic, minced
• 1 tbsp finely grated white horseradish
• 1 tsp Dijon mustard
• ¼ cup balsamic vinegar
• ¼ cup olive oil
• ¼ cup fresh basil leaves, torn in 1/2 inch/1 cm pieces

Method

1. In a small bowl, combine mustard, brown sugar, garlic, vinegar, pepper and cumin. Rub into steak and marinate for 1 to 12 hours in refrigerator.
2. Grill steak on medium-high for 3 to 4 minutes per side for rare. Allow to rest for 5 to 30 minutes before carving.
3. Meanwhile, grill peppers, skin side down, until blackened. Cool and peel.
4. Cut into 1-inch/2.5 cm slices.
5. Grill zucchini, eggplants, mushrooms and onion on both sides until brown and cooked through. 
6. Slice mushrooms and onions.
7. Cut steak on the diagonal, against the grain, into thin slices. 
8. Combine with grilled vegetables in a large bowl and toss.
9. In a small bowl, combine garlic, horseradish, mustard, vinegar and oil.
10. Toss with salad. Sprinkle with basil. 
    
    

Recipe Notes

Makes 6 servings

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