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Food

Flank Steak with Freekeh and Zhoug Sauce

Serves 8

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Flank Steak with Freekeh and Zhoug Sauce
We are deep into grilling season and you can’t beat a great flame-licked steak to win over a crowd. Organic grass-fed flank steak is a smart option for serving a hungry gathering because you just have to grill one piece of beef rather than several smaller cuts. Balsamic vinegar adds bold flavour to the marinade.

Ingredients

  • 2 lbs (1 kg) organic, grass-fed flank steak
  • 6 garlic cloves, divided
  • 1/3 cup (80 mL) balsamic vinegar
  • 1/3 cup + 2 Tbsp (80 mL + 30 mL) extra-virgin olive oil or camelina oil
  • 3 Tbsp (45 mL) Dijon mustard
  • 1 tsp (5 mL) dried oregano
  • 1 1/4 tsp (6 mL) salt, divided
  • 1/4 tsp (1 mL) black pepper
  • 2 cups (500 mL) freekeh, kamut, or farro
  • 1/2 cup (125 mL) sliced almonds, toasted
  • 1 cup (250 mL) cilantro, packed
  • 1 cup (250 mL) parsley, packed
  • 2 jalapeno peppers, seeded and chopped
  • 3/4 tsp (4 mL) ground cumin
  • Juice of 1 lemon

Nutrition

Per serving:

  • calories 485
  • protein 33g
  • fat 22g
    • saturated fat 4g
    • trans fat 0g
  • carbohydrates 38g
    • sugars 3g
    • fibre 9g
  • sodium 568mg

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