Tuesday: Grilled Flank Steak with Tomato Peach Salad & Burrata
Summer on a plate, that’s tonight’s dinner. And, it’s fitting for company or just your crew. NOTE: We are cooking extra steak and we are forgoing the usual marinade for a simple olive oil, salt and pepper, as I don’t want the leftovers to compete with Thursday’s salad dressing.
Serves: 4 Prep: 15 Cooking: 15
For the Steak
2-2 ½ lbs flank steak – I like to find 2 smaller ones
4 tablespoons olive oil
1 tablespoon kosher salt
2 teaspoons freshly ground pepper
For the Salad
3 just ripe tomatoes, chopped
3 yellow or white peaches
6-10 leaves of basil, torn
1 ½ tablespoons olive oil2 teaspoons balsamic vinegar
½ teaspoon kosher salt
¼ teaspoon pepper
1 teaspoon Dijon mustard
1 shallot, finely diced
1 ball of fresh burrata cheese
1 bunch of Italian parsley stems, optional for plating
Preheat the grill or broiler.
Coat steaks with olive oil and evenly distribute the salt and pepper. Set aside.
Peel and chop the peaches.
In a salad bowl, whisk together the olive oil, vinegar, salt, pepper, shallot and Dijon mustard.
Grill or broil the steaks to medium rare– 4 minutes per side - and transfer to a cutting board to rest.
Add peaches, tomatoes and basil to the salad bowl and toss.
Slice steak cross wise.
Serve steak with salad and 1-2 spoons full of the soft cheese on top.
Allow the remaining steak to cool completely before sealing it in an airtight container for use later in the week.