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1 ½ pound Halal Beef Flank Steak
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2 Roasted Red Peppers (Lal Mirch)
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6 tbsp. Vegetable Oil
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1 tbsp. Balsamic Vinegar
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3 tbsp. White Vinegar
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1 tbsp. Garlic (Lehsan) (minced)
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1 ¼ tsp. Dry Mustard
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2 cups Watercress (chopped)
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¼ cup Red Onion (Lal Pyaz) (chopped)
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1 cup Cherry Tomatoes (halved) or Red Tomatoes (chopped)
- Preheat broiler. Place flank steak on broiler tray and sprinkle with salt and pepper. Broil for about 5 minutes per side. Cool.
- Halve steak lengthwise. Slice across the grain of the meat into thin strips.
- Cut roasted peppers into thin strips. Halve strips crosswise.
- Blend oil, vinegars, garlic and dry mustard in a large bowl until well-mixed.
- Add steak strips, roasted pepper strips, watercress and onion; toss to combine. Season with salt and pepper. Chill for at least two hours or up to eight hours.
- Mix in tomatoes and serve.
Tip: Roasted red peppers can be bought in specialty food shops or in the condiment aisle of your grocery store.
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