Texas flank steak salad

Ingredients

800g Beef flank

Marinade:

1 Lime, zested and juiced

2 tbsp Extra-virgin olive oil

2 tsp Smokey paprika

2 tbsp Brown sugar

¼ tsp Sea salt

¼ tsp Freshly ground pepper

Chargrilled vegetable salad:

2 Corn on the cob

2 Jalapeno peppers, seeds and stem removed , sliced thickly

200g Punnet grape tomatoes or small ripe tomatoes, halved

2 tsp Extra-virgin olive oil

350g Small sweet potatoes, sliced into thin rounds

50g

Feta cheese

1 tbsp Extra-virgin olive oil

Lime wedges to serve

Combine marinade ingredients in a glass dish. Add meat to marinade and rub all over, cover in clingfilm and marinate for at least 30 minutes. If leaving longer, place in fridge. When ready to cook, allow meat to come to room temperature.
Preheat oven to 180 degrees.
Preheat a char grill over high heat . Brush corn and jalapenos in 2 tsp. oil, and cook, turning frequently for 15 -20 minutes or until tender, remove and cover in foil, set aside.
Remove meat from marinade, discarding marinade. Cook steak pieces 4 minutes on each side and place in oven for a further 5 minutes for medium. Remove, cover in foil and set aside.
Brush the other vegetables in remaining oil and sprinkle with salt and pepper. Place on a baking paper lined tray, and roast in oven for 12 minutes.
On a platter, place sweet potato slices, clusters of corn kernels, and remaining vegetables, top with thick slices of flank steak, and crumbled feta.

You can use 1 green capsicum rather than jalapenos if sensitive to spicy food.
Cook 1 cup brown rice and serve with salad for a hearty lunch option with any leftovers.
Avocado oil imparts a really beautiful flavour instead of olive oil for the salad.