Texas Aussie Steak Salad
- Prep time 15Min
- Cook time 10Min
- Technique Grill
- Meat Beef
- Cut Flank
- Serves 4
Bring the heat with this bold, smoky Aussie grass-fed flank steak, perfectly charred and served over a zesty medley of roasted potatoes and fire-kissed jalapenos.
Ingredients
Steak and Marinade:
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0.79 kg Aussie grassfed beef flank
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1 lime, zested and juiced
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2 tbsp extra virgin olive oil
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2 tbsp smoky paprika
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2 tbsp brown sugar
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1/4 tsp sea salt
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1/4 tsp freshly ground pepper
Salad:
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2 corn on the cob
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2 jalapeno peppers, seeds and stem removed, sliced thickly
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0.20 kg grape tomatoes, halved
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2 tsp extra virgin olive oil
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0.26 kg small potatoes, sliced into thin rounds
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57 g feta cheese
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1 tbsp extra virgin olive oil
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Lime wedges, to serve
Dietary Substitutions
Keto:
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Replace brown sugar with monkfruit sweetener in the marinade.
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Remove potatoes and corn in the salad and replace with diced turnip and yellow bell peppers.
Paleo:
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Substitute sugar in the marinade with maple syrup.
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Remove potatoes and corn in the salad and replace with diced turnip and yellow bell peppers.
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Substitute feta cheese with nutritional yeast.
Whole30:
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Omit sugar from the marinade or use date paste.
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Remove potatoes and corn in the salad and replace with diced turnip and red bell peppers.
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Substitute feta cheese with nutritional yeast.
Method
To Prep:
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Combine marinade ingredients in a glass dish. Add meat to marinade and rub all over. Cover with cling film and marinate for at least 30 minutes. If leaving longer, place in the fridge.
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When ready to cook, allow the meat to come to room temperature.
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Preheat oven to 350 °C.
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Preheat a chargrill over high heat.
For the Corn and Jalapenos:
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Brush corn and jalapenos with 2 tsp oil.
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Cook, turning frequently, for 15 to 20 minutes or until tender.
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Remove, cover in foil, and set aside.
To Cook:
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Remove meat from marinade and discard marinade.
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Cook steak pieces for 4 minutes on each side.
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Place in oven for a further 5 minutes for medium doneness.
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Remove, cover in foil, and set aside to rest.
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Brush the other vegetables with remaining oil and sprinkle with salt and pepper.
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Place on a baking paper lined tray and roast in the oven for 12 minutes.
To Serve:
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On a platter, place sweet potato slices, clusters of corn kernels, and the remaining vegetables.
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Top with thick slices of flank steak and crumbled feta.
Chef Notes:
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You can use 1 green capsicum instead of jalapenos if sensitive to spicy food.
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Cook 1 cup brown rice and serve with the salad for a hearty lunch option using any leftovers.
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Avocado oil imparts a really beautiful flavour instead of olive oil for the salad.
