Flank steak salad, burrata, and grilled corn

Preparation time: 10-15 minutes

Cooking time: 20-25 minutes

Servings: 2

June is the ideal time to savour a tender flank steak, infused with the rich flavours if Dijon Mustard and Balsamic Vinegar for a subtle tang. Complemented by grilled corn with a caramelized sweetness and a creamy burrata, this dish offers a perfect harmony of freshness and indulgence. 

INGREDIENTS

• 300 g beef flank steak
  
• 15 ml (1 tbsp.) Maison Orphée Dijon Mustard
  
• 15 ml (1 tbsp.) Maison Orphée Balsamic Vinegar
  
• 2 ears of corn
  
• 1 small bunch fresh basil
  
• 1 small bunch fresh coriander
  
• 1 small bunch fresh parsley
  
• 1 clove garlic, finely chopped
  
• 1 pinch chili flakes
• 80 ml (1/3 cup) Maison Orphée Extra Virgin Olive Oil
  
• 3 cups arugula
• 1 ball burrata cheese, about 225g, drained
  
• Salt and pepper to taste
  

PREPARATION

1. Season the flank steak with salt and pepper. In a small bowl, whisk together Dijon mustard and balsamic vinegar, then brush the mixture over the steak. Let it marinate at room temperature for 15 minutes.

2. Preheat a skillet or barbecue until very hot. Grill the corn cobs for 2 to 3 minutes per side until golden char marks appear. Continue cooking over high heat for 8 to 10 minutes until tender. Let them cool slightly, then slice the kernels off with a knife.

3. In the same skillet or on the barbecue, drizzle a bit of olive oil, then sear the steak for 3 to 4 minutes per side, adjusting for preferred doneness. Let it rest for 5 minutes before slicing thinly against the grain.

4. For the herb sauce, blend basil, cilantro, parsley, garlic, chili flakes, and olive oil until smooth. Season with salt and pepper to taste.
5. To assemble, spread a bed of arugula on a large plate or two individual plates, drizzling it with olive oil and balsamic vinegar. Scatter the grilled corn kernels, gently place the burrata in the centre, then arrange the sliced steak on top. Finish by draping everything with the vibrant herb sauce.