Vacio a la Parrilla con Ensalada (Grilled Flank Steak, Salad)
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Ingredients
- 700 g beef flank steak or skirt steak
- 3 garlic cloves
- 1 tsp dried oregano
- 1 tbsp red wine vinegar
- 2 little gem lettuces
- 200 g ripe cherry tomatoes
- 3 tbsp extra virgin olive oil
Nutrition (per serving)
- Calories
- 379 kcal
- Protein
- 37.9 g
- Carbohydrate
- 3 g
- of which sugars
- 2 g
- Fat
- 23.5 g
- of which saturates
- 6.9 g
- Fibre
- 1.7 g
- Salt
- 0.30 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rub the flank steak with the garlic, dried oregano and half the olive oil, and season well. Leave for 10 minutes.
- 2
Heat a griddle pan until very hot and cook the steak for 5-6 minutes each side for medium, until well charred outside.
- 3
Rest for 8 minutes, then slice thinly against the grain.
- 4
Toss the little gem lettuces and cherry tomatoes with the red wine vinegar and remaining olive oil.
- 5
Serve the sliced steak with the salad.
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