Photo: Erik Putz
Leftovers from this classic grilled flank steak recipe can easily be transformed into a yummy fajita lunch or dinner the following day.
1/4 cup packed brown sugar
1/4 cup olive oil, divided
2 1/2 tbsp red wine vinegar
2 1/2 tsp Montreal steak spice blend, divided
675 g flank steak
2 cups green beans
12 mixed baby sweet peppers
1/2 fennel bulb, thinly sliced
1/4 cup crumbled feta, (optional)
1/2 cup plain Greek yogurt
2 tbsp prepared horseradish
pinch Montreal steak spice blend, (optional)
Preheat grill to medium-high.
In a large baking dish, stir together sugar, 3 tbsp oil, vinegar and 2 tsp spice blend. Prick steak with a fork then add to marinade, turning occasionally, about 1 hr.
Divide green beans between 2 large squares of foil and drizzle each with 1 tsp of oil. Wrap tightly and grill, about 4 min.
Brush peppers and fennel with oil and grill, turning occasionally, until tender-crisp, 4 to 6 min. Cut in half, then season with pinch of salt and pepper.
Grill steak, turning once, until medium-rare, about 8 min. Let stand 10 min before slicing against the grain, then sprinkle with the remaining ½ tsp spice blend.
Yogurt dressing: Stir yogurt with horseradish and spice blend in a small bowl. Serve on the side with steak and vegetables. Sprinkle with feta, if desired.
Calories 350, Protein 30g, Carbohydrates 18g, Fat 18g, Fibre 3g, Sodium 390mg.
Grill some small pitas or tortillas to turn this into a fajita dinner.
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