Flank Steak Salad with Puttanesca Salad

Grilled Flank Steak and Puttanesca Salad

Andrea Buckett Cooks created this delicious steak recipe which incorporates all the flavours we love about "puttanesca" into a summer fresh salad. The steak is grilled with only salt and pepper then gets a “reverse rub” after it comes off the grill. This means the flavours of the rub get to shine and aren’t dimmed by charring on the BBQ. The flank steak doesn’t need to be marinated to be tender. You simply have to cut it in thin slices against the grain. This is a brilliant recipe chocked-full of flavour and perfect to feed a crowd.

RatingDifficultyBeginner

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Flank Steak Salad with Puttanesca Salad

Yields8 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins

Reverse Rub
 Zest and juice of 1 lemon
 2 tbsp capers, minced
 2 cloves garlic, minced
 3 tbsp minced fresh parsley
 1 tbsp anchovy paste
 1 tbsp Dijon mustard
 1 tbsp Olive oil
 ½ tsp ground black pepper
 ¼ tsp salt
 2 lbs (900 g) Flank Marinating Steak
 Salt and pepper to season steak
Tomato Salad
 4 large tomatoes, diced
 ½ cup thinly sliced red onion
 ¾ cup Kalamata olives, coarsely chopped
 15 basil leaves, torned
 2 tbsp olive oil
 ¼ tsp each salt and freshly ground pepper

1

On a cutting board, chop and combine together all the ingredients for the reverse rub. Reserve 1 tbsp of reverse rub for salad. Preheat grill to 425°F (220°C). Season the steak with salt and pepper.

2

Grill, over medium-high heat, turning at least twice, for 8 to 10 minutes or or until an instant read thermometer registers 145°F (63°C) for medium-rare when inserted sideways into steak.

3

While the steak is cooking, toss all the tomato salad ingredients in a bowl. Add reserved rub mixture and mix together until well combined. Set aside

4

Transfer the cooked steak to the cutting board with the reverse rub mixture. Turn steak over and repeat on the other side, making sure to cover both sides of the steak with the reverse rub mixture. Loosely tent with foil. Rest for 5 minutes. Carve steak, against the grain, into thin slices.

5

Arrange tomato salad on a shallow serving platter. Top salad with thin slices of steak.

Cooking Tip:
6

This reverse rub mixture can be make well in advance and stored in the fridge for up to 3 days. To use, spread the reverse rub mixture onto a cutting board and place cooked steak on the board to coat with the reverse rub mixture.

For cooking know how on the grill, check out our tips and recipes here Grilling Know How

Ingredients

Reverse Rub
 Zest and juice of 1 lemon
 2 tbsp capers, minced
 2 cloves garlic, minced
 3 tbsp minced fresh parsley
 1 tbsp anchovy paste
 1 tbsp Dijon mustard
 1 tbsp Olive oil
 ½ tsp ground black pepper
 ¼ tsp salt
 2 lbs (900 g) Flank Marinating Steak
 Salt and pepper to season steak
Tomato Salad
 4 large tomatoes, diced
 ½ cup thinly sliced red onion
 ¾ cup Kalamata olives, coarsely chopped
 15 basil leaves, torned
 2 tbsp olive oil
 ¼ tsp each salt and freshly ground pepper

Directions

1

On a cutting board, chop and combine together all the ingredients for the reverse rub. Reserve 1 tbsp of reverse rub for salad. Preheat grill to 425°F (220°C). Season the steak with salt and pepper.

2

Grill, over medium-high heat, turning at least twice, for 8 to 10 minutes or or until an instant read thermometer registers 145°F (63°C) for medium-rare when inserted sideways into steak.

3

While the steak is cooking, toss all the tomato salad ingredients in a bowl. Add reserved rub mixture and mix together until well combined. Set aside

4

Transfer the cooked steak to the cutting board with the reverse rub mixture. Turn steak over and repeat on the other side, making sure to cover both sides of the steak with the reverse rub mixture. Loosely tent with foil. Rest for 5 minutes. Carve steak, against the grain, into thin slices.

5

Arrange tomato salad on a shallow serving platter. Top salad with thin slices of steak.

Cooking Tip:
6

This reverse rub mixture can be make well in advance and stored in the fridge for up to 3 days. To use, spread the reverse rub mixture onto a cutting board and place cooked steak on the board to coat with the reverse rub mixture.

For cooking know how on the grill, check out our tips and recipes here Grilling Know How

Grilled Flank Steak and Puttanesca Salad
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