Serves 2
For Steak:
1 ½ lb flank steak
2 tbsp honey mustard
1 clove garlic, minced
½ tsp salt
¼ tsp fresh ground pepper
2 tbsp olive oil
Salad
¼ cup white wine vinegar
2 tbsp honey mustard
¼ tsp each salt and fresh ground pepper
¼ cup olive oil
¼ cup finely minced Vidalia onion or sweet onion
3-4 litres mixed greens
1 cup fresh strawberries, sliced
1 mango, cored and diced
1/3 cup toasted slivered/sliced almonds
Trim any skin from steak. Place meat in baking dish. Stir mustard with garlic, salt and pepper and oil. Smear all over steak and cover and refrigerate for 3-6 hours.
For vinaigrette, whisk vinegar with mustard, salt and pepper. Whisk in oil, stir in onion. Store at room temperature for an hour or cover and refrigerate for up to a week.
Grill steaks on high for 5 to 6 minutes per side. Place on cutting board, cover with foil for 5 minutes. Very thinly sliced across the grain.
Toss greens with vinaigrette to taste. Put greens on plate with fruit and almonds. Add steak.