This High-Protein BBQ Recipe Combines Hot Honey Mustard Steak & A Summery Salad 

Looking for a high-protein barbecue recipe that’s as fresh and vibrant as it is satisfying? This Hot Honey Mustard Steak & Chickpea Salad has you covered. Juicy grilled flank steak, marinated in a sweet, tangy, just-a-little-spicy honey mustard sauce, gets sliced thin and piled over a colorful summer salad packed with chickpeas, charred snap peas, fresh peaches, and creamy goat cheese. It’s the kind of meal that feels special enough for a backyard dinner party but easy enough to pull off on a weeknight.

The best part? Between the steak and the chickpeas, this salad is seriously loaded with protein, so you’ll actually feel full and fueled after eating it. Fire up the grill, mix up that marinade, and get ready for your new favorite summer dinner!

Hot Honey Mustard Steak & Chickpea Salad Recipe

Active Time: 25 minutes
Total Time: 25 minutes plus marinating time, 2-6 hours
Yield: 4 servings

Ingredients:

2 15 ounces cuts of flank steak (skirt steak is a good substitute)
¼ cup Thrive Organic Stone Ground Mustard
3 tablespoons Thrive Market Organic Olive Oil 
2 tablespoons Thrive Market Organic Honey
1 tablespoon Thrive Market Organic Garlic Paste
2 teaspoons thyme
¼ teaspoon cayenne pepper 
¼ teaspoon salt
Balsamic vinaigrette
1 10-ounce bag sugar snap peas, sliced diagonally
2 peaches or nectarines, sliced 
2 10-ounce bags Thrive Market Organic Garbanzo Beans rinsed and drained well
4-5 ounces arugula 
4 ounces fresh goat cheese chevre 
Small handful of basil leaves, torn or roughly chopped

Instructions: 

Add all the marinade ingredients to a small bowl and mix to fully combine. Taste for desired spiciness, adding a pinch more cayenne if needed. Place the flank steak in a shallow bowl. Reserve roughly 2 tablespoons of the marinade, then pour the rest over the steak and be sure to spread it over the top and bottom of the steak to fully coat. Cover with an air-tight lid or clingfilm and place in the fridge. Marinate the steak for at least 2 hours and up to 6 hours. (Tip: If it goes over much longer, the acid can start to really break down the meat too much.)

Just before grilling, take the marinated steak out of the fridge and allow to rest at room temperature for 20-30 minutes.

Heat the grill to high heat (450-500° F). A very hot grill and quick cooking is the key to a juicy, tender flank steak.

Add a large cast iron skillet to one side of the grill and allow to preheat. In a medium bowl, add the halved snap peas, a drizzle of olive or avocado oil, a pinch of salt, pepper and dried thyme. Toss well to combine. When ready to grill the steak, add the dressed snap peas to the hot skillet, stirring occasionally, for 3-5 minutes. You’re looking for a bright green color, fully heated through with charred bits. 

Take the steak out of the dish and wipe the marinade mostly off (the liquid will cause the steak to steam instead of sear). Lightly salt and pepper the steaks. Oil the grill grates well. Place the two pieces of flank steak on the grill and cook for 3-5 minutes before flipping, then cook for another 3-5 minutes for medium rare. During the last minute of grilling, brush the reserved 2 tablespoons marinade over the tops of the steaks. 

(Tip: Use a meat thermometer to check desired doneness. You’ll want 130-135° F for medium rare. Flank steak can get quite tough if overcooked.)

Remove the steaks and let them rest for around 10 minutes before slicing.

While the steak is resting, prepare the vinaigrette and salad. In a small bowl, combine all dressing ingredients and whisk well to combine. In a large bowl, add the salad greens, sliced peaches, charred snap peas, drained chickpeas, and dressing and toss lightly to fully combine. 

Divide salad evenly across four plates, crumble the goat cheese over the salad. Top with the basil leaves. 

Slice the rested flank steak thinly against the grain and add to the salad plates. 

Recipe credit: Aubrey Devin