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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

Ingredients

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 

Instructions

1
Preheat the grill or broiler.
2
Coat steaks with olive oil and evenly distribute the salt and pepper. Set aside.
3
Peel and chop the peaches.
4
Chop the tomatoes.
5
In a salad bowl, whisk together the olive oil, vinegar, salt, pepper, shallot and Dijon mustard.
6
Grill or broil the steaks to medium rare– 4 minutes per side - and transfer to a cutting board to rest.
7
Add peaches, tomatoes and basil to the salad bowl and toss.
8
Slice steak cross wise.
9
Serve steak with salad and 1-2 spoons full of the soft cheese on top.
10
Allow the remaining steak to cool completely before sealing it in an airtight container for use later in the week.