I love to barbecue, because it’s a quick, easy way to bring intense flavor and health into your kitchen. From grilled fruit to pizza and from pork to fish, nothing’s off-limits. Welcome to my world!
Today on Daytime, I’m grilling flank steak, a notoriously tougher cut that — when prepared right — is tasty and delicious. Tenderizing flank steak only requires a few hours in a marinade. To make the marinade I mention in the [lightbox href=”http://youtu.be/vzUazqmvLkw”]video[/lightbox], combine 1/4 cup tequila with 3 tablespoons lime juice, 2 tablespoons olive oil and a dash each of garlic powder, cumin, oregano, salt and pepper.
During today’s segment, you’ll also learn to make a mango salsa that’s a perfect complement to the steak.
BBQ Flank Steak Salad
1 1/2 pounds flank steak
3 cups mixed baby greens
1/2 cup cilantro leaves, chopped
1/2 cup cucumber slices
1/2 cup heirloom grape tomatoes, halved
1/2 cup roasted corn kernels
1/2 cup orange juice
2 tablespoons white wine vinegar
1 tablespoon honey
1 tablespoon whole-grain mustard
1/2 medium jalapeño, finely chopped
1/2 teaspoon grated fresh ginger
Salt and pepper to taste
Directions for the Steak and Salad:
Preheat grill. Place steak on rack and grill to desired doneness, 4 to 6 minutes per side. Cover loosely with aluminum foil and let stand for 5 minutes; slice thinly. While steak is cooking, combine greens, cilantro, cucumber, tomatoes and corn; toss with 1/3 cup of the vinaigrette. Divide salad equally among 4 dinner plates; top with sliced steak. Serve with remaining dressing.
Directions for the Vinaigrette:
Place all ingredients in a bowl and whisk until combined. Pour into a small pitcher and serve with salad.