MLA Grilled Aussie Flat Iron Steak with Tomato, Olive and Oregano Salad
- Prep time 0Min
- Cook time 0Min
- Technique Grill
- Meat Beef
- Cut Blade
- Serves 4
Summer on a plate, with aussome umami flavors from grassfed Aussie flatiron steak, tomatoes and olives. Carbs optional!
Ingredients
For the marinade:
Four 6 oz. steaks Aussie grassfed flat iron steaks
1 clove chopped garlic
1 1/2 tbsp chopped oregano leaves
1 1/2 tbsp olive oil
For the salad:
14 oz. diced tomatoes, mixed
1/4 cup pitted and sliced kalamata olives
1/2 small finely sliced red onions
2 tsp red wine vinegar
To serve:
baby leaf salad
Method
For the marinade:
Marinate the steaks in the garlic, ½ tablespoons oregano and ½ tablespoons oil and cover. Refrigerate for 30 minutes or up to overnight.
To cook:
Preheat a ridged chargrill or barbeque over a moderately high heat. Season the steaks with salt and pepper and grill for 3-4 minutes on each side or until cooked to your liking. Place on a plate and loosely cover with foil. Allow to rest for 5 minutes.
For the salad:
Meanwhile, make the salad by mixing the remaining olive oil with the rest of ingredients and season with salt and pepper.
To serve: Slice the steaks thinly and serve with the tomato salad and some dressed baby salad leaves.
