This grilled steak salad combines tender, marinated flank steak with crisp salad leaves, cucumber, cherry tomatoes, blue cheese and toasted pecans, tossed in a balsamic vinaigrette.
Grilling the steak adds flavour and keeps the oven off on warm summer evenings. It works as an easy weeknight meal and is equally suited to entertaining.
Ingredients
For the steak
- 450 g lean flank steak, visible fat removed
- 1 spring onion, chopped
- 2 garlic cloves, minced
- 5 g fresh coriander, chopped
- 2 tbsp oil
- 1 tsp steak seasoning of your choice
For the salad
- 1 bag mixed salad leaves
- ½ cucumber, sliced
- 150 g cherry tomatoes, halved
- 30 g blue cheese, crumbled
- 30 g pecans, toasted
- Balsamic vinaigrette of your choice
Method
- Place the steak in a resealable bag with the spring onion, garlic, coriander, steak seasoning and oil. Seal and make sure the meat is covered in the marinade. Marinate for at least 30 minutes, or overnight.
- Grill the steak over a medium-high heat for 5–7 minutes per side, depending on how well done you like it. Remove from the grill and rest for at least 10 minutes.
- Arrange the salad leaves, cucumber, tomatoes, blue cheese and pecans in a large bowl. Toss with the dressing just before serving.
- Slice the steak into 0.5 cm slices and arrange over the salad.
This recipe is intended as general inspiration. Always follow the dietary advice of your bariatric team, particularly during the first months after surgery.