MLA Texas Aussie flank steak salad

Method

To prep: Combine marinade ingredients in a glass dish. Add meat to marinade and rub all over, cover in cling film and marinate for at least 30 minutes. If leaving longer, place in fridge. When ready to cook, allow meat to come to room temperature. Preheat oven to 350 degrees. Preheat a chargrill over high heat.

For the corn and jalapenos: Brush corn and jalapenos in 2 teaspoons oil and cook, turning frequently for 15-20 minutes or until tender, remove and cover in foil, set aside.

To cook: Remove meat from marinade, discarding marinade. Cook steak pieces 4 minutes on each side and place in oven for a further 5 minutes for medium. Remove, cover in foil and set aside. Brush the other vegetables in remaining oil and sprinkle with salt and pepper. Place on a baking paper lined tray, and roast in oven for 12 minutes.

To serve: On a platter, place sweet potato slices, clusters of corn kernels, and remaining vegetables, top with thick slices of flank steak and crumbled feta.

Chef Notes:

• You can use 1 green capsicum rather than jalapenos if sensitive to spicy food.
• Cook 1 cup brown rice and serve with salad for a hearty lunch option with any leftovers. 
• Avocado oil imparts a really beautiful flavor instead of olive oil for the salad.

Dietary Substitutions

Keto:

• Replace brown sugar with monkfruit sweetener in marinade.
• Remove potatoes and corn in salad and replace with diced turnip and yellow bell peppers.

Paleo:

• Substitute sugar in marinade for maple syrup.
• Remove potatoes and corn in salad and replace with diced turnip and yellow bell peppers.
• Substitute feta cheese with nutritional yeast.

Whole30:

• Omit sugar from marinade or use date paste.
• Remove potatoes and corn in salad and replace with diced turnip and red bell peppers.
• Substitute feta cheese with nutritional yeast.