Texas Flank Steak Salad

Freshen up any meal with this steak and salad combo.

Chargrilled beef flank steak , sliced thickly against the grain, served on chargrilled corn chunks, jalapeno peppers, grape tomatoes, roasted sweet potato slices and crumbled feta, in a lemon juice and olive oil simple dressing. Serve with chargrilled corn tortillas.

Serves: 4
Preparation: 15 minutes, plus marinating time
Cooking: 50 minutes
Total: 65 minutes


600g rump steak

Baked pumpkin:

800g pumpkin, cut into large chunks

1 red onion, peeled and cut into wedges

1 ½ tbsp olive oil

100g feta cheese

3 tsp balsamic vinegar

3 tsp toasted pine nuts

Dressed rocket leaves, to serve


Preheat a frying pan or chargrill to moderately hot. Rub the meat with some olive oil and season well with salt and pepper. Cook for 2 minutes on each side or until cooked to your liking. Set aside to rest for 5 minutes, covering loosely with foil.

Slice the meat and serve with the baked pumpkin and some dressed rocket leaves.

To make the baked pumpkin:

Preheat the oven to 180°C. Place the pumpkin and onion into a large roasting tray and toss with the oil. Season with pepper and bake at 180°C for 30 minutes or until soft. Crumble the cheese and vinegar on top and bake for a further 20 minutes or until the cheese and vegetables are nicely coloured. Sprinkle with the pine nuts.