Lime-marinated flank steak with herb salad

  • For the steak
  • 60ml fresh lime juice (about 3 limes)
  • 1 orange, juiced
  • 3 garlic cloves, smashed
  • 3 tbsps balsamic vinegar
  • 120ml olive oil
  • Salt and freshly ground black pepper
  • 1 (900g) flank steak, fat removed
  • For the herb salad
  • 1 small bunch flat-leaf parsley, leaves removed from stems
  • 1 small bunch basil
  • 1 small bunch coriander leaves
  • 1 small bunch tarragon
  • 3 tbsps extra-virgin olive oil
  • 2 limes, juiced
  • Salt and freshly ground black pepper

1) To prepare the steak: place the lime juice, orange juice, garlic, balsamic vinegar, olive oil and salt and pepper in a large plastic bag over a shallow baking dish. Add the steak and turn to coat both sides. Cover and refrigerate for 30 minutes, then pull from fridge and allow the steak to come to room temperature, about 10 minutes.

2) Heat the griddle to medium-high heat. Remove the steak from the marinade and season both sides with salt and pepper. Grill for 5 to 7 minutes on each side for medium-rare. Let rest 10 minutes. Slice the steak against the grain, into thin slices.

3) Wash the herbs bunches and gently dry them with a kitchen towel. Remove the leaves from the herb bundles and place in a medium bowl. Whisk together olive oil and lime juice, and season, to taste, with salt and pepper.

4) Toss the leaves with enough of the dressing to coat them lightly (you may not need all of the dressing). Season the salad with salt and pepper, to taste. Top sliced steak with herb salad and serve.

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