1. Steak: Combine garlic, oil, vinegar, oregano and hot pepper flakes (if using) in a large sealable freezer bag. Pierce the steak all over with a fork. Add to bag, turning to coat. Seal and refrigerate for 8 to 12 hours. 2. Dressing: Meanwhile, combine oil, vinegar, mustard, honey, garlic, oregano and salt and pepper to your taste in a jar with a tight-fitting lid; seal and shake to combine. Set aside. 3. Remove meat from the marinade; discard marinade. Pat steak dry with paper towel and season all over with salt and pepper to your taste. Grill in a closed preheated barbecue (see Tip*) over medium-high heat (400°F/200°C) for 10 to 12 minutes, turning twice ore more, or until a digital instant-read thermometer inserted sideways into steak reads 145°F (63°C) for medium-rare doneness at the least (or 160°F/71°C for medium, or 170°F/77°C for well-one). Transfer to cutting board and let rest for 10 minutes. 4. Salad: Meanwhile, spray nectarines with avocado oil. Grill, cut side down, for 2 to 3 minutes until grill-marked. Set aside to cool. 5. Cut steak across the grain into thin slices. Arrange tomatoes, nectarines, onion and feta on a large serving platter or individual plates. Top with the steak and drizzle the dressing over top. Garnish with micro greens.

Grilled Steak with Tomato and Nectarines Salad

Ingredients

Directions

Cuts Used in This Recipe

Bifteck de flanc à mariner