Garlicky Steak With Carrot, Walnut and Dill Salad
- Total Time
- 20 minutes, plus marinating
- Rating
- Comments
- Read comments
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Ingredients
- 1lemon
- 1½teaspoons kosher salt
- ½teaspoon black pepper
- 4garlic cloves, pressed or minced
- 1teaspoon ground coriander
- ½cup full-fat plain Greek yogurt
- ⅓cup olive oil
- 1¼pounds flank steak
- 4large carrots
- ⅓cup walnuts, toasted
- ¼cup roughly chopped dill
Nutritional analysis per serving (4 servings)
532 calories; 39 grams fat; 9 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 7 grams polyunsaturated fat; 13 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 35 grams protein; 705 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Zest the lemon and combine zest in a bowl with 1 teaspoon salt, the pepper, garlic and coriander, and rub with your fingers to make an even paste. Stir 1 teaspoon mixture into yogurt, and set aside. Pour 3 tablespoons olive oil over the remaining mixture. Rub on both sides of the steak; place the steak in a bowl or a large resealable bag and set aside for 30 minutes, or refrigerate up to overnight.
- Step 2
Meanwhile, make the salad: Juice the lemon into a large bowl, and whisk together with the remaining 2 tablespoons olive oil and ½ teaspoon salt. Shave the carrots into the bowl with a vegetable peeler or a mandoline, making long, thin shavings (like ribbons). Toss together with the dressing and walnuts and set aside while you grill the steak.
- Step 3
Light the grill or heat the broiler. Remove the steak from the marinade and brush off any excess. (A dry steak yields a better, crisper sear.) Grill the meat over direct heat until char lines appear and meat is done to taste, 5 minutes per side for medium-rare, or broil until charred, 3 to 5 minutes per side.
- Step 4
Let the meat rest for 5 minutes before slicing against the grain. Toss the dill with the carrot salad. Spread a thin layer or a dollop of lemon-garlic yogurt on each plate, and top with the steak and salad.
Private Notes
Comments
A better gauge of a quality recipe could not be described.
Made the carrot salad for my 13 year old. And she’s asking for it again. This is a good recipe.
you didn't use the cut of meat, or the carrot salad. all you're telling us is that you liked the marinade.
For two, we used some leftover flatiron, no marination of beef, just a quick sautée in cast iron. It’s early spring, so we roasted the carrots cut on a bias and then tossed them in the lemon mixture. Of course we toasted the coriander before adding to the yogurt sauce. We plated it with a bit of heated brown rice on the bottom, some yogurt sauce, the meat, the “salad” and then more yogurt and dill on top. Excellent use of leftover meat!
We let this marinate for two days using a Maui grass fed strip steak seared on cooktop and finishing in the oven boiler. By mistake, we confused the yogurt steak topping for the salad dressing. Proceeded with the olive oil, salt, mixed the carrots, and it was all delicious. Oh and the dog got some steak treats
This just did not turn out well for me. The carrot salad was too tart/acidic and the steak was tough on the outside (but I've never cooked steak via broiler before). I was really looking forward to this one. Bummer.
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