Grilled Pork Flank Steak with Asparagus Salad
Servings
4
servingsPrep time
15
minutesCooking time
15
minutesTotal time
30
minutesAn easy BBQ dinner that’s as pretty as it is tasty! No fuss — just some marinated meat and a raw asparagus salad (trust me on this one).
Ingredients
2 Olymel Chimichurri Pork Flank Steak (350 g each)
6–7 green onions
5 tbsp olive oil
1 tbsp white balsamic vinegar
1 tbsp Dijon mustard
1 tbsp honey
Juice of 1 lemon
½ tsp salt
1–2 bunches of asparagus (650–700 g), thinly sliced on a bias
½ red onion, finely chopped
¼ cup fresh dill, chopped
½ cup salted pistachios, coarsely chopped
⅓ cup grated Parmigiano Reggiano
Instructions
- Take the 2 pork flank steaks out of the fridge 30 minutes before cooking to let them come to room temperature.
- Drizzle 1 tbsp of olive oil over the 6 to 7 green onions and season generously with salt.
- Preheat the BBQ to medium heat.
- Grill the pork flank steak for 4 to 5 minutes per side, until they reach an internal temperature of 150°F (65°C).
- Grill the green onions at the same time, for 2 to 3 minutes per side.
- Let the meat and onions rest on a rack or plate for 5 minutes.
- Slice the pork and green onions thinly.
- To prepare the salad, combine in a large bowl: 4 tbsp olive oil, 1 tbsp white balsamic vinegar, 1 tbsp Dijon mustard, 1 tbsp honey, the juice of 1 lemon, and ½ tsp salt.
- Add the 650–700 g of asparagus (thinly sliced), ½ chopped red onion, ¼ cup chopped dill, ½ cup chopped salted pistachios, and ⅓ cup grated Parmigiano Reggiano. Mix well.
- Serve the salad on a large platter, and top with the sliced pork bavette and grilled green onions.
