Grilled Marinated Steak with Peach and Quinoa Salad

20 min prep

30 min marinating

22 min cooking

Serves 4

Difficulty 1/5

Beef steak marinated in a honey-balsamic blend creates a delicious sweet and savoury flavour to complement this hearty salad. Switch mango or pineapple for the peaches off season. Creamy burrata cheese adds a touch of dairy calcium to the protein portion of the plate. A 100 g serving of beef provides 79% of your daily needs for the zinc you need to boost your immune system.

1. Marinade/Dressing: Whisk together oil, vinegar, honey and mustard in a large bowl. Place half into a sealable freezer bag; set remaining aside for Salad. Pierce steak all over with a fork and add to bag along with garlic; massage marinade into meat; seal and refrigerate for at least 30 minutes or up to 12 hours. 2. Discard marinade from meat; pat steak dry with paper towel. Season steak all over with ½ tsp (2 mL) each salt and pepper. Grill steak in a closed preheated barbecue over medium-high heat (400°F/200°C) for 18 to 22 minutes for 1½-inch (4 cm) thick steak, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least. Transfer to a cutting board and lest for 5 minutes. 3. Salad : Meanwhile, lightly brush peaches with oil. Place in grilling basket; grill for 2 minutes per side or until well-marked but still firm. 4. Whisk remaining salt and pepper into reserved dressing. Toss with mixed greens, tomatoes, cucumber and onion until well coated. Add quinoa and basil; toss to combine. Arrange salad on a shallow serving platter. Top with grilled peaches, burrata (if using) and sunflower seeds. Carve steak across the grain on the bias into thin slices and serve with salad.

Grilled Marinated Steak with Peach and Quinoa Salad

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Hanger Steak