Grilled Flank Steak and Puttanesca Salad - Canadian Beef

Ingredients

• Reverse Rub
• 2 cloves garlic
• 3 tbsp (45 mL) packed fresh parsley leaves
• 2 tbsp (30 mL) drained capers
• 1 tbsp (15 mL) EACH anchovy paste, Dijon mustard and olive oil
• Grated zest of 1 lemon (about 1 tbsp/15 mL)
• 1 tbsp (15 mL) fresh lemon juice
• ½ tsp (2 mL) fresh ground pepper
• ¼ tsp (1 mL) salt
• Steak
• 2 lb (1 kg) Beef Flank Marinating Steak
• Salt
• fresh ground pepper
• Tomato Salad
• 4 large tomatoes, diced
• 15 fresh basil leaves, torn
• ¾ cup (175 mL) Kalamata olives, coarsely chopped
• ½ cup (125 mL) thinly sliced red onion
• 2 tbsp (30 mL) olive oil
• ¼ tsp (1 mL) EACH salt and fresh ground pepper
• 1 lemon, cut into wedges