Flank steaks are large, thin cuts of beef that cook within minutes on the grill. Paired with grilled beans and radishes, and elevated with a punchy Dijon dressing, this is an easy dinner worthy of any Paris bistro.
- Prep time 15 minutes
- Total time 30 minutes
- Portion size 4 servings
- 1 tablespoon grainy Dijon mustard
- 1 tablespoon cider vinegar
- 1 to 2 cloves garlic , minced
- 1 tablespoon finely chopped fresh tarragon or basil
- 1 1/2 teaspoon chopped fresh thyme
- 1 teaspoon liquid honey
- 1/4 teaspoon each salt and pepper
- 3 tablespoons extra-virgin olive oil
- 450 g beef flank marinating steak
- 1 teaspoon pepper
- 1/2 teaspoon salt
- 350 g green beans , trimmed
- 20 radishes , trimmed and halved
- 1 tablespoon olive oil
- 2 soft-cooked eggs , halved
Dressing: In large bowl, whisk together mustard, vinegar, garlic, tarragon, thyme, honey, salt and pepper; slowly drizzle in oil, whisking until blended. Set aside.
Salad: Rub steak all over with pepper and salt. Toss green beans and radishes with oil. Place steak on greased grill over medium-high heat; close lid and grill, turning once, until desired doneness, 10 to 12 minutes for medium-rare. Transfer steak to cutting board; let stand for 5 minutes before thinly slicing across grain.
While steak rests, place vegetables on greased grill over medium-high heat; close lid and grill, turning occasionally, until tender and lightly charred, about 5 minutes. Place in bowl with dressing; toss to coat.
Divide vegetables and steak among 4 plates; top each with egg half.
Tip from The Test Kitchen: For perfect slightly soft–cooked eggs, using slotted spoon, gently place eggs in saucepan of boiling water. Boil for 6 minutes. Drain; transfer eggs to bowl of ice water to stop the cooking. Peel and serve.
Nutritional facts Per serving: about
- Fibre 3 g
- Sodium 584 mg
- Sugars 4 g
- Protein 29 g
- Calories 368
- Total fat 23 g
- Potassium 547 mg
- Cholesterol 144 mg
- Saturated fat 6 g
- Total carbohydrate 11 g
- Iron 25
- Folate 25
- Calcium 7
- Vitamin A 11
- Vitamin C 28