Peach vinaigrette

  1. Place the dried peaches in a medium bowl with the 200g (7 fl. oz) of boiling water and allow to soak for about 15 min.
  2. Place the rehydrated peaches along with the soaking water and the rest of the vinaigrette ingredients in a blender or processor and blend until completely smooth.
  3. Taste, and adjust the seasoning if needed.
  4. Set aside until ready for assembly.

Salad preparation:

  1. Wash, trim and quarter the radishes.
  2. Add the Mesclun and radishes to a large bowl and toss with the peach vinaigrette, making sure that all the leaves and radishes are nicely dressed.
  3. Set aside until ready for assembly.

Redefine Beef Flank:

  1. Remove the defrosted Redefine Beef Flank from the package.
  2. Slice the Redefine Beef Flank, against the grain, into three medallions, 3cm (1.18 inches) wide.
  3. Rub generously with oil.
  4. Pan sear the medallions over medium to high heat, about 3-5 minutes per side (until, an instant read thermometer inserted into the center of each medallion, reaches a temp of 72°C (160°F).
  5. Remove the medallions from the pan and slice along the grain into 30 small ½ -1cm (1/5-2/5 inch) thick, slices.
  6. Season with flaky salt, crushed black pepper and olive oil.

Dish Assembly:

  1. Using tongs, place approximately 100g (3.5 oz) of dressed salad on a plate or in a salad bowl.
  2. Attractively arrange the Redefine Beef Flank slices atop the dressed salad.
  3. Sprinkle with toasted yellow mustard seed and serve.
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Peach Vinaigrette:

100g (3 ½ oz) sundried peaches

200g (7 fl. oz) boiling water

15g (1 tbsp.) red wine vinegar

5g (1 tsps.) sugar

75g (5 tbsps.) grapeseed oil

Salt, to taste

freshly ground black pepper, to taste


500g (18 oz) Mesclun

6-8 small radishes, washed and trimmed

50g (1 ¾ fl. oz) peach vinaigrette

salt, to taste

freshly ground black pepper, to taste

5g (1 tsp) whole yellow mustard seed, toasted