Flank Steak with Melon Relish

Name: Flank Steak with Melon Relish
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 1 large cantaloupe, peeled, seeded and diced; 1 kilograms flank steaks; 118 milliliters fresh mint, chopped; 2 Tbsps extra-virgin olive oil; 237 milliliters Italian parsley, chopped; 1 medium red onion, diced; 2 teaspoons sea salt; 2 Tbsps white balsamic (or cider) vinegar

Flank Steak with Melon Relish is a gluten free, dairy free, and primal main course. This recipe covers 29% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 301 calories, 38g of protein, and 12g of fat each. If you have pepper, mint, olive oil, and a few other ingredients on hand, you can make it. To use up the sea salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert. valentin day will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Toss cantaloupe, onion, parsley, mint, vinegar and oil in a bowl. Set aside.

Ingredients you will need

Cantaloupe

Parsley

Vinegar

Onion

Mint

Cooking Oil

Equipment you will use

Bowl

Heat a grill, grill pan or large skillet over high heat. Season flank steaks on both sides with salt and pepper. Cook 5 to 8 minutes on each side for medium rare, 8 to 10 minutes per side for medium and 10 to 12 minutes per side for well done.

Ingredients you will need

Salt And Pepper

Flank Steak

Equipment you will use

Grill Pan

Frying Pan

Grill

Remove from heat and allow to rest on a clean cutting board for 5 to 7 minutes.

Equipment you will use

Cutting Board

Cut steak diagonally into 1/8-inch-thick slices and transfer to a platter. Spoon half the relish on top.

Ingredients you will need

Relish

Steak

Serve remaining relish on the side.

Ingredients you will need

Relish

Self

See Nutrition Data's analysis of this recipe ›

Equipment

Ingredients

Servings:

1teaspoons

freshly ground black pepper 1large

cantaloupe, peeled, seeded and diced 1kilograms

flank steaks 118milliliters

fresh mint, chopped 2Tbsps

extra-virgin olive oil 237milliliters

Italian parsley, chopped 1medium

red onion, diced 2teaspoons

sea salt 2Tbsps

white balsamic (or cider) vinegar

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Anthem Estate Merlot Mt. Veeder Napa Valley Wine. Reviewers quite like it with a 5 out of 5 star rating and a price of about 99 dollars per bottle.