4.0 – 1 reviews • Main Dish
| Level: |
Easy |
| Total: |
2 hr 45 min |
| Active: |
1 hr |
| Yield: |
4 servings |
| Level: |
Easy |
| Total: |
2 hr 45 min |
| Active: |
1 hr |
| Yield: |
4 servings |
Ingredients
- Deselect All
- 3/4 cup pineapple juice
- 1/2 cup packed light-brown sugar
- 1/2 cup soy sauce
- 2 tablespoons mirin
- 1 tablespoon dark sesame oil
- 4 cloves garlic, roughly chopped
- 2 scallions, roughly chopped
- 1 small onion, roughly chopped
- Kosher salt and freshly ground black pepper
- 2 pounds flank steak
- 4 peaches, halved and pitted
- Olive oil, for brushing
- 3 hearts of romaine, halved lengthwise
- 2 medium red onions, cut into 1/4-inch-thick rings
- 2 Persian cucumbers, sliced
- 1 pint cherry tomatoes, halved
- 1/2 cup fresh cilantro leaves, roughly chopped
- 1/3 cup fresh basil leaves, thinly sliced
- 1 tablespoon toasted sesame seeds
- 3 tablespoons fresh lime juice
- 3 tablespoons olive oil
- 2 tablespoons pineapple juice
- Kosher salt
Instructions
- For the steak and peaches: Put the pineapple juice, brown sugar, soy sauce, mirin, sesame oil, garlic, scallions, onion and 1/4 teaspoon pepper in a blender and blend until smooth. Combine three-quarters of the marinade with the flank steak in a large resealable plastic freezer bag. Combine the remaining marinade with the peaches in a separate resealable plastic freezer bag. Refrigerate both at least 45 minutes and up to 4 hours.
- Prepare a grill for high heat.
- For the salad: Using the tongs from a Food Network 17-piece Grilling Tool Set, grill the romaine cut-side down until lightly charred, about 1 minute. Transfer to a large platter. Put a stainless-steel mesh Food Network Grilling Tray on the grill. Add the onions and grill, tossing occasionally, until tender and charred in spots, about 5 minutes.
- Remove the steak from the marinade, shake off any excess, and put on a baking sheet. Sprinkle both sides with salt and pepper. Remove the peaches from the marinade to a plate. Grill the steak until well browned, about 5 minutes per side for medium rare. Set aside on a cutting board to rest. Brush the peaches with olive oil and grill cut-side down just until grill-marks appear, about 1 minute.
- For the dressing: Meanwhile, whisk together the lime juice, olive oil, pineapple juice and 1/2 teaspoon salt in a small bowl until combined.
- Thinly slice the steak against the grain. Cut the peaches into thick wedges.
- Scatter the cucumbers, tomatoes, onions, peaches, cilantro and basil over the romaine. Top with the steak and sprinkle with the sesame seeds. Drizzle with the dressing.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
940 |
| Total Fat |
48 g |
| Saturated Fat |
12 g |
| Carbohydrates |
74 g |
| Dietary Fiber |
10 g |
| Sugar |
54 g |
| Protein |
58 g |
| Cholesterol |
154 mg |
| Sodium |
2212 mg |
| Serving Size |
1 of 4 servings |
| Calories |
940 |
| Total Fat |
48 g |
| Saturated Fat |
12 g |
| Carbohydrates |
74 g |
| Dietary Fiber |
10 g |
| Sugar |
54 g |
| Protein |
58 g |
| Cholesterol |
154 mg |
| Sodium |
2212 mg |
