Grilled Beef with Green Bean Salad and Onion Dressing

Sure, it may not be grilling season quite yet, but that’s where a trusty grill pan comes in. This yummy beef has the right amount of char and grilled flavour, and it’s the perfect teaser for the summer season to come.

Preparation 15 min Cooking 15 min Servings 4

Ingredients Salad

1 onion, chopped

1⁄4 cup (60 ml) olive oil

2 tbsp (30 ml) red wine vinegar 1 tbsp (15 ml) maple syrup

1⁄2 lb (225 g) green beans, trimmed and blanched

3 Lebanese cucumbers, cut into thin wedges

1 green apple, cored and julienned 3 1⁄2 oz (60 mL) (100 g) feta cheese, crumbled

Grilled Beef

1 tbsp (15 ml) olive oil

1 tbsp (15 ml) red wine vinegar 1 tbsp (15 ml) maple syrup

1 1⁄2 lb (675 g) beef flap, cut into 4 steaks

Preparation Salad 1.

In a small pot over high heat, cook the onion in the oil until golden, about 5 minutes. Remove from the heat. Add the vinegar and maple syrup. Let cool.

2. In a bowl, combine the remaining ingredients. Season with salt and pepper. Set aside.

Grilled Beef 3.

In another bowl, combine the oil, vinegar and maple syrup. Add the meat and toss well to coat. Season with salt and pepper.

4. Heat a cast iron grill pan until very hot. Oil the pan. Cook the steaks for 3 to 4 minutes on each side for rare. Let the meat rest on a plate for 5 minutes. On a work surface, thinly slice the meat against the grain.

5. When ready to serve, add the onion dressing to the salad bowl and toss to combine. Adjust the seasoning. Divide the green bean salad and slices of beef among four plates. Drizzle with any onion dressing remaining in the bowl.

Note The flap steaks can be replaced with deboned pork chops.