Food > Recipe Directory > Courses/Meal Type > Main Course > Flank Steak with Beet Relish
Flank Steak with Beet Relish Recipe
Flank Steak with Beet Relish
Ingredients
- 3 cloves garlic, pressed
- 3 tbsp (45 mL) finely chopped parsley
- 1 tbsp (15 mL) finely chopped rosemary or sage
- 1 tbsp (15 mL) extra-virgin olive oil
- 1/2 tsp (2 mL) smoked paprika
- 1/4 tsp (1 mL) black pepper
- 1-1/2 lbs (750 g) beef flank steak
- Beet Relish:
- 2 cooked beets, peeled and finely diced
- 1/2 cup (125 mL) finely chopped sweet onion
- 1 tbsp (15 mL) sherry vinegar
- 1 tbsp (15 mL) extra-virgin olive oil
- Pinch each salt and black pepper
Preparation
Combine garlic, 2 tbsp/30 mL of the parsley, rosemary, oil, paprika, pepper and salt; rub over steak. Marinate at room temperature for 30 minutes or refrigerate for up to 1 day (bring to room temperature before grilling).
Beet Relish: Toss together beets, onion, vinegar, oil, salt and pepper; let stand for at least 10 minutes.
Grill steak over high heat until rare or medium-rare, 6 to 8 minutes; remove from heat and let stand for 5 minutes. Slice thinly on angle and sprinkle with salt; top with Beet Relish. Top with remaining parsley.
Makes 4 to 6 servings.
- Serving(s)
- 4 to 6
| Per each of 6 servings: about | |
|---|---|
| Calories | 216 |
| Protein | 24 g |
| Fat (total) | 11 g |
| Sat. Fat | 4 g |
| Carbohydrate | 4 g |
| Fibre | 1 g |
| Cholesterol | 48 mg |
| Sodium | 57 mg |
| Calcium | 1 % RDI |
| Iron | 17 % RDI |
| Vitamin A | 3 % RDI |
| Vitamin C | 7 % RDI |
| Folate | 11 % RDI |
Also in this menu:
Source
Homemakers Magazine: Summer 2008
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