Warm Salad with Flank Steak

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.