This delicious recipe is served with an avocado, white bean, orange and potato salad. 


  • 640g flank steak, cut into four pieces

  • Marinade

  • 1/2 cup soy sauce

  • 1 lime, juice and zest lime juice

  • 1 tsp cumin

  • 3 tsp olive oil

  • Salad

  • 400g cannellini beans

  • 300g baby potato

  • 1/2 cup mint leaves, loosely packed

  • 1 avocado, cubed

  • 1 orange, sliced

  • 1 zucchini, shaved into ribbons

  • 1 tsp salt

  • 1 tsp pepper


  • 1.

    Zest and juice a lime, add the soy sauce, cumin and olive oil. Mix together and marinate the flank steak for 10 minutes or more.

  • 2.

    Bring a pot of water to the boil and cook the baby potatoes for 8 minutes. Do not over cook them, as they need to be firm for slicing. Once cooked run under cold water to cool down.

  • 3.

    Toss the zucchini, avocado, orange, mint and cannellini beans. Season with salt and pepper and top with slices of the cooked potato to finish.

  • 4.

    Place the flank steak on the BBQ and cook for 4-5 minutes on each side depending on the thickness. Once cooked leave to rest and cover.

  • 5.

    Slice the flank into even pieces and serve with the salad.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 817kj
  • Fat Total 25g
  • Saturated Fat 7g
  • Protein 64g
  • Carbohydrate 87g
  • Sugar 7g
  • Sodium 1870mg

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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