Marinated Flank Steak and Summer Peach & Quinoa Salad
Flank steak marinated in a honey/balsamic blend creates a delicious sweet-savoury flavour to compliment the hearty summer salad.
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Cooking tools:
- Instant-read thermometer
- Grill
- Grilling basket
- Carving knife
- Pastry brush
- Zip-top bag
- Fork
- Whisk
- Mixing bowl
- Paper towel
- Aluminum foil
- Plate
- Serving platter
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Saucepan
- Colander
- Tongs
- Kitchen shears
Ingredients
- 1/4 cup EACH canola oil amd balsamic vinegar
- 1 Tbsp honey
- 2 tsp grainy Dijon mustard
- 1 lb Flank Marinating Steak
- 3 cloves garlic, (crushed)
- 3/4 tsp EACH salt and freshly ground black pepper, (divided)
- 2 peaches, (cut into wedges)
- 6 cups mixed greens
- 2 cups baby heirloom or cherry tomatoes, (halved)
- 1 cup thinly sliced cucumber
- 1 cup thinly sliced red onion
- 2 cups cooked red quinoa ((approx. 1 cup raw))
- 1/2 cup torn basil leaves
- 5 oz burrata cheese, (drained (optional))
- 2 Tbsp sunflower seeds
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