Timer Prep Time: 20 mins
Cook Cook Time: 15 mins
Portions Serves: 4

Ingredients

Marinade/Dressing:

¼ cup EACH olive oil and balsamic vinegar

1 tbsp honey

2 tsp grainy Dijon mustard

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

Preparation

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 100 g serving of beef provides 79% of your daily needs for the zinc you need to boost your immune system.

  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 ½ 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 and serve with salad.

Sponsored by ThinkBeef.ca

Nutritional Information (per serving)
Calories 654 Fat 32g
Saturated 12.2g Sodium 654mg
Calcium 200mg Carbohydrate 43.7g
Fibre 8.1g Sugars 16.8g
Protein 47g Calcium 20%
Iron 47%

**The percentage of calcium is based on the Osteoporosis Canada’s daily calcium requirement for people under 50 years of age of 1000 mg.

Osteoporosis Canada’s position on nutrition for healthy bones focuses on calcium and vitamin D while stressing a well-balanced diet which includes fibre and whole grains, vitamins and minerals and protein.

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.

Recipe by

ThinkBeef.ca