Flank Steak Summer Salad

Defrost the Redefine Flank steak in the fridge for at least 8 hours before cooking. Keep it at room temperature 30 minutes prior to cooking to ensure even caramelization and prevent from burning.

Prepare the vegetables . Heat oil in a grill pan on a medium-high heat, add nectarine wedges and fry until golden brown.

Cut the zucchini into ½ cm slices at a slight angle. Grill them in the same pan, add extra oil if needed and sprinkle some salt and pepper. For more flavorful taste, add to the pan aromatic herbs.

Make the Redefine Flank steak. Heat olive oil in a non-stick pan over medium/high heat. Rub the Flank with oil, salt and pepper and put it in the pan. Cook for approx. 3 minutes per side until caramelised crust forms.

Once the flank is cooked remove from the pan and slice along the grains into 1 cm slices. Bring the Flank slices back to the pan and sear them for another 2 minutes.

Make the vinaigrette. In a high-speed blender put balsamic vinegar, citrus juice, honey, garlic, mustard, oil, salt and pepper and blend well until it reaches a good consistency.

Assemble the dish . In a large salad bowl / plate, mix the rocket leaves, lettuce, grilled nectarines, zucchini and spring onions. Add the Flank pieces and mix with the vinaigrette. Spread above feta cubes \ mozzarella and crispy onion. Finish with a sprinkle of sea salt and freshly cracked black pepper.

Bon Appetit!