Words Joan Saunders
Photos Sarah Hartley Photography
Whenever I make this meal, I’m always amazed at how the flavours complement each other so fabulously. It shouldn’t really be a surprise, as this dish is a take on Middle Eastern food; the salty olives and feta interact with the freshness of the cherry tomatoes and cucumber and it’s no wonder that everything plays so well together. If you buy some gorgeous local veggies or pick them fresh from your garden, it all tastes even better.
Flank steak used to be a cheap and cheerful protein, but it’s not as inexpensive as it used to be. You do need to marinate it for a good length of time, however, as this adds flavour and tenderizes the meat. Marinating also helps the steak retain moisture, which results in a juicier final product.
The sweet potato fries are definitely an option, as they’re not a traditional addition, but they work well with the elements in this bowl. What you can do is put everything out and have people create their own glorious combination of tastiness, or you can assemble them for your guests.
If you want to change any of the fixings, go ahead. You could use baby kale or spinach instead of arugula, but I do like its peppery flavour. Not keen on quinoa? Leave it out; no worries.
Whatever you choose, I’m sure that there will be many compliments on this savoury yet simple summertime meal.
Really Great Flank Steak Marinade
1/3 cup soy sauce
½ cup olive oil
2 tbsp honey
2 tbsp Worcestershire sauce
1 tbsp red wine vinegar or balsamic vinegar
1/3 small onion, minced
3 cloves garlic, minced (about 1 tbsp)
2 tbsp green onions, minced
1 tbsp mix of fresh thyme and rosemary
½ tsp pepper
½ tsp salt
pinch red pepper flakes
2 lb flank steak
Add all ingredients, except steak, to large mixing bowl. Mix together until well combined.
Pierce flank steak all over with a fork, then place in large Ziploc bag. Pour in marinade; turn steak around several times to make sure it’s coated thoroughly with marinade. Or, you can add the steak to the bowl, turn it in bowl a few times to ensure it’s covered in marinade, then cover with plastic wrap. Marinate steak in fridge for 4-12 hours.
Remove from fridge for about 30 minutes before grilling. Take steak out of the marinade. Discard marinade (it has bacteria from the raw meat).
Preheat barbecue grill for medium-high heat (about 400°). Spray grill with cooking oil spray.
When hot, put flank steak on grill. Grill first side for 1 minute to sear. Then flip steak and grill for another minute on the other side.
Everyone has their own way of grilling, but for flank steak I continue cooking for 3-4 minutes per side to desired doneness, flipping every minute for even cooking. Don’t use a fork to flip the steak, but rather tongs; you don’t want juices to escape.
Flank steak is best when it’s cooked to medium rare to medium. Measure with a thermometer. Remove from heat when it’s 125° for rare, 130° for medium rare and 140° for medium. The temperature will rise further when the meat is resting.
Remove the steak to a cutting board and cover it with foil to rest for 5-10 minutes.
Thinly slice against the grain to serve.
Sweet Potato Oven Fries
3 sweet potatoes, cut into thin wedges
2 tbsp olive oil
Kosher salt and ground pepper
Preheat oven to 400°. On a rimmed baking sheet, toss the sweet potatoes with the olive oil and salt and pepper to taste. Arrange wedges in a single layer; bake for 15 minutes. Then flip and bake for another 15 to 20 minutes more, or until wedges are cooked through and crispy (to personal taste).
Summer Steak Bowls (serves 4)
2 cups cooked quinoa
2 cups arugula
1 ½ cups halved cherry tomatoes
1 cucumber, chopped into chunks
½ cup pitted olives (or more)
2 avocadoes, pitted, peeled and sliced
about a cup (or more)
of feta cheese, chopped into chunks or crumbled
tzatziki (purchased or make your own)
roasted red pepper hummus (or flavour of your choice)
You can put all of the ingredients out and have people assemble their own bowls, or you can assemble them for each guest. To assemble: add the quinoa, arugula, tomatoes, cucumber, olives, avocado, feta, sweet potato fries and sliced steak to the bowls. Finish with dollops of tzatziki and hummus.
