My goal this weekend is to help you from falling victim to the usual fatty barbecue foods. Here’s a delicious simple lunch that’s packed full of flavor and only takes minutes to pull together. Grilled flank is a quick n easy way to get quality protein, especially after a vigorous workout in case any of you are actually going to exercise over the holiday weekend. Working out and eating well means more beer. (I’m a very wiiiiise man!)
8 oz organic flank steak
2 cups organic mixed greens
1 organic yellow pepper – thinly sliced
1 cup cherry tomatoes – washed, halved
½ avocado – small dice
2 tbsp homemade balsamic vinaigrette (see below)
Season the flank with S&P on both sides and sear on hot grill pan for 4 minutes each side for medium. Let rest for 3-4 minutes to let the juices redistribute back into the meat before slicing.
HOMEMADE BALSAMIC VINAIGRETTE:
2 ½ tbsp Dijon mustard
3 tbsp Balsamic Vinegar
½ cup fresh oregano leaves – fine chop
1½ cups olive oil
1 tsp Agave
¼ tsp salt
¼ tsp pepper
Put all the ingredients except the oil in a blender. While blitzing, drizzle in oil so vinaigrette will emulsify. Taste for additional seasoning if required.
NOTE: Store refrigerated for up to 3 weeks.
TIP: If you do not have a blender use a clean recycled pasta or condiment jar. Put all the ingredients in the jar and give it a good shake.
Assemble salad as shown and give a drizzle of the balsamic vinaigrette just before serving.
Pop open your favourite beer and have a great weekend.
All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.