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 across the grain. This is a brilliant recipe chocked-full of flavour and perfect to feed a crowd.

MAKES 8 Servings - PREP TIME 15 min - COOK TIME 15 min - TOTAL TIME 30 min

 

Reverse Rub

  • 2 cloves garlic

  • 3 tbsp (45 mL) packed fresh parsley leaves

  • 2 tbsp (30 mL) drained capers

  • 1 tbsp (15 mL) EACH anchovy paste, Dijon mustard and olive oil

  • Grated zest of 1 lemon (about 1 tbsp/15 mL)

  • 1 tbsp (15 mL) fresh lemon juice

  • ½ tsp (2 mL) fresh ground pepper

  • ¼ tsp (1 mL) salt

Steak

  • 2 lb (1 kg) Beef Flank Marinating Steak

  • Salt and fresh ground pepper

Tomato Salad

  • 4 large tomatoes, diced

  • 15 fresh basil leaves, torn

  • ¾ cup (175 mL) Kalamata olives, coarsely chopped

  • ½ cup (125 mL) thinly sliced red onion

  • 2 tbsp (30 mL) olive oil

  • ¼ tsp (1 mL) EACH salt and fresh ground pepper

  • 1 lemon, cut into wedges


1. Reverse Rub: Chop together garlic, parsley and capers on a cutting board until finely minced. Add anchovy paste, mustard, oil, lemon zest, lemon juice, pepper and salt; chop and scrape together until ingredients are blended into a paste. Set 1 tbsp (15 mL) of reverse rub aside in a large bowl for salad.

2. Steak: Season the steak all over with salt and pepper. Grill steak in a closed preheated barbecue over medium-high heat (400°F/200°C) for 10 to 12 minutes, turning at least twice, or until a digital instant-read thermometer inserted sideways into steak reads 145°F (63°C) for medium-rare doneness at the least.

3. Tomato Salad: Meanwhile, add tomatoes, basil, olives, onion, oil, salt and pepper to the reserved Reverse Rub in the bowl; toss until well combined. Set aside.

4. Transfer the cooked steak to the cutting board, resting it on top of the Reverse Rub. Turn steak over a couple of times to coat in the rub mixture. Cover loosely with foil and let rest for 5 minutes.

5. Carve steak across the grain into thin slices. Arrange tomato salad on a shallow serving platter and top with steak slices. Serve with lemon wedges to squeeze over steak and salad.


Tips: This reverse rub mixture can be made in advance and stored in the fridge for up to 3 days. To use, spread the reverse rub mixture onto a cutting board and let stand at room temperature while grilling the steak and making salad as directed. Leftover grilled steak is delicious in fajitas or quesadillas.


For the original recipe, click here.