by Susan Hanna
This lovely salad from Canadian Living features grilled steak and grilled green beans and radishes tossed in an herb-infused honey-mustard dressing.
Be careful grilling the radishes and green beans, as they can easily fall through the grate! I omitted the soft-boiled eggs.
Avoiding Additives and Preservatives
Look for a mustard without preservatives; I use President’s Choice Dijon. For more recipes using all-natural ingredients, visit Eye For A Recipe.
1 tablespoon (15 ml) grainy Dijon mustard
1 tablespoon (15 ml) cider vinegar
1 to 2 cloves garlic, minced
1 tablespoon (15 ml) finely chopped fresh tarragon or basil
1 ½ teaspoon (7.5 ml) chopped fresh thyme
1 teaspoon (5 ml) liquid honey
¼ teaspoon (1 ml) each salt and pepper
3 tablespoons (45 ml) extra-virgin olive oil
1 lb (450 g) beef flank marinating steak
1 teaspoon (5 ml) pepper
½ (2.5 ml) teaspoon salt
12 oz (350 g) green beans, trimmed
20 radishes, trimmed and halved
1 tablespoon (15 ml) 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.
Eggs: 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 cut in half.
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. Serves 4.
From Canadian Living