Balsamic Steak and Grilled Peach Salad with Quinoa & Burrata

Flank steak marinated in a honey/balsamic blend creates a delicious sweet-savoury flavour to compliment the hearty summer salad. Switch mango for peaches in off season. Creamy burrata cheese adds a touch of dairy calcium to the protein portion of the plate. A 75 g serving of beef provides 70% of your daily needs for the zinc you need to boost your immune system.

RatingDifficultyIntermediate

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Yields4 Servings
Prep Time20 minsCook Time15 minsTotal Time35 mins

Marinade/Dressing
 ¼ cup EACH olive oil and balsamic vinegar
 1 tbsp honey
 2 tsp grainy Dijon mustard
Steak
 1 lb (500 g) Flank Marinating Steak
 3 cloves garlic, crushed
 ¾ tsp each salt and freshly ground black pepper, divided
Salad
 2 peaches, cut into wedges
 6 cups mixed greens
 2 cups baby heirloom or cherry tomatoes, halved
 1 cup thinly sliced cucumber
 ¼ cup thinly sliced red onion
 2 cups cooked red quinoa (approx. 1 cup raw)
 ½ cup torn basil leaves
 5 oz burrata cheese, drained (optional)
 2 tbsp sunflower seeds

1

1. Whisk oil with vinegar, honey and mustard. Place half into a plastic re-sealable bag; reserving remaining portion. Pierce steak all over with a fork and add to bag along with crushed garlic; massage to coat. Marinate refrigerated for at least 30 minutes or up to 12 hours.

2. Remove steak from marinade; pat dry with paper towel and discard excess marinde. Season steak all over with 1/2 tsp each salt and pepper.

3. Grill, over medium-high heat, turning at least twice, for 8 to 10 minutes or until an instant read thermometer registers 145°F (63°C) for medium-rare when inserted sideways into steak. Transfer to a plate. Loosely tent with foil. Rest for 5 minutes.

4. Meanwhile, lightly brush peaches with some of the oil. Place in grilling basket; grill for 2 minutes per side or until well-marked but still firm.

5. Whisk remaining salt and pepper into reserved dressing. Toss with mixed greens, tomatoes, cucumber and onion until well coated. Add quinoa and basil; toss to combine.

6. Arrange salad on a shallow serving platter. Top with grilled peaches, burrata and sunflower seeds. Carve steak, against the grain, into thin slices. Serve with salad.

Tips
2

• Burrata can be found in the cheese or deli department of well-stocked grocers but can be substituted with ricotta, bocconcini or sliced fresh mozzarella.
• Grilled peaches can be substituted with mango spears or pineapple rings.

Ingredients

Marinade/Dressing
 ¼ cup EACH olive oil and balsamic vinegar
 1 tbsp honey
 2 tsp grainy Dijon mustard
Steak
 1 lb (500 g) Flank Marinating Steak
 3 cloves garlic, crushed
 ¾ tsp each salt and freshly ground black pepper, divided
Salad
 2 peaches, cut into wedges
 6 cups mixed greens
 2 cups baby heirloom or cherry tomatoes, halved
 1 cup thinly sliced cucumber
 ¼ cup thinly sliced red onion
 2 cups cooked red quinoa (approx. 1 cup raw)
 ½ cup torn basil leaves
 5 oz burrata cheese, drained (optional)
 2 tbsp sunflower seeds

Directions

1

1. Whisk oil with vinegar, honey and mustard. Place half into a plastic re-sealable bag; reserving remaining portion. Pierce steak all over with a fork and add to bag along with crushed garlic; massage to coat. Marinate refrigerated for at least 30 minutes or up to 12 hours.

2. Remove steak from marinade; pat dry with paper towel and discard excess marinde. Season steak all over with 1/2 tsp each salt and pepper.

3. Grill, over medium-high heat, turning at least twice, for 8 to 10 minutes or until an instant read thermometer registers 145°F (63°C) for medium-rare when inserted sideways into steak. Transfer to a plate. Loosely tent with foil. Rest for 5 minutes.

4. Meanwhile, lightly brush peaches with some of the oil. Place in grilling basket; grill for 2 minutes per side or until well-marked but still firm.

5. Whisk remaining salt and pepper into reserved dressing. Toss with mixed greens, tomatoes, cucumber and onion until well coated. Add quinoa and basil; toss to combine.

6. Arrange salad on a shallow serving platter. Top with grilled peaches, burrata and sunflower seeds. Carve steak, against the grain, into thin slices. Serve with salad.

Tips
2

• Burrata can be found in the cheese or deli department of well-stocked grocers but can be substituted with ricotta, bocconcini or sliced fresh mozzarella.
• Grilled peaches can be substituted with mango spears or pineapple rings.

Balsamic Steak and Grilled Peach Salad with Quinoa & Burrata
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