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Texas Flank Steak Salad



Prep Time


Cook Time



800 gbeef flank
1 limezested and juiced
2 tbspextra - virgin olive oil
2 tspsmokey paprika
2 tbspbrown sugar
1/4 tspsea salt
1/4 tspfreshly ground pepper
Chargrilled vegetable salad:
2corn on the cob
2jalapeno peppers, seeds and stem removed , sliced thickly
200 gpunnet grape tomatoes or small ripe tomatoes, halved
350 gsmall sweet potatoes, sliced into thin rounds
50 gfeta cheese
1 tbspextra - virgin olive oil
lime wedges to serve


1Combine marinade ingredients in a glass dish. Add meat to marinade and rub all over, cover in clingfilm and marinate for at least 30 minutes. If leaving longer, place in fridge. When ready to cook, allow meat to come to room temperature.
2Preheat oven to 180 degrees.
3Preheat a char grill over high heat. Brush corn and jalapenos in 2 tsp. oil, and cook, turning frequently for 15 - 20 minutes or until tender, remove and cover in foil, set aside.
4Remove meat from marinade, discarding marinade. Cook steak pieces 4 minutes on each side and place in oven for a further 5 minutes for medium. Remove, cover in foil and set aside.
5Brush the other vegetables in remaining oil and sprinkle with salt and pepper. Place on a baking paper lined tray, and roast in oven for 12 minutes.
6On a platter, place sweet potato slices, clusters of corn kernels, and remaining vegetables, top with thick slices of flank steak, and crumbled feta.


You can use 1 green capsicum rather than jalapenos if sensitive to spicy food.
Cook 1 cup brown rice and serve with salad for a hearty lunch option with any leftovers.
Avocado oil imparts a really beautiful flavour instead of olive oil for the salad.

Recipe suggessions based on what you have in your fridge.

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