| Baco Noir and Peach Marinated Flank Steak with Cold Salad
February 16, 2011 | | |
Yield: 2 servings
| Ingredients | Quantity
| | Marinated Flank Steak | 1 whole | | Flank steak | 1 small | | Red onion (fine diced) | 3 | | Peaches (sliced) | ¼ cup | | Apple cider vinegar | ½ cup | | Baco noir red wine | 2 | | Bay leaves fresh | 2 | | Mint fresh (large sprigs chiffonade) | to taste | | Salt+pepper | | | Cold Salad | | | Broccoli (small florets and diced steam) | 1 whole | | Carrot (Julienne) | 1 | | Chives (sliced thin) | 10 | | Ginger (grated) | 1 tbsp | | Lime (zest) | 1 | | Honey | 2 tbsp | | Mayonaise | ½ cup | | Salt | to taste | | Toasted almonds | |
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| Marinated Flank Steak- Remove any silver skin from the flank steak. Lightly score the flank steak on each side.
- Place all the ingredients in a zip lock bag, add the flank and allow to marinate for a min of 6 hour or over night to ensure the flavours have been absorbed.
- Once removed for the bag grill on high heat for 4 ½ min on each side. Grill the peach with the steak and also place on the steak while grilling to flavour the steak even more.
- Allow the steak to rest.
- Serve the grilled peaches along side the thinly sliced steak and the cold salad
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| Cold Salad- Pre blanch the broccoli just long enough to enhance the colour, ice bath and drain.
- Mix the mayonnaise, honey, ginger, lime, chives and carrot. Lightly toss the broccoli in this mixture.
- Garnish with toasted almonds.
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