Flank steak isn't the tenderest of beef cuts, but it has great flavour so it's perfect for cooking on the barbecue and serving with a gutsy sauce and a selection of salads.
Steak
1 piece | Flank steak, 600-800g (Main) |
1 dash | Olive oil, for grilling |
Quick green sauce
1 cup | Rocket leaves, tightly packed; alternately use watercress |
1 | Spring onion, green tops only; alternately use a small bunch of chives |
2 tsp | Capers |
⅓ cup | Olive oil |
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- Rub the steak with a little olive oil and season with salt and pepper to taste. Heat the barbecue and cook steak over a high heat until done to your liking (about 5-7 minutes each side for medium-rare). Rest for 10 minutes.
- To make quick green sauce, place rocket or watercress leaves, spring onions or chives, capers, olive oil and salt and pepper to taste in a food processor and puree to form a smooth, vibrantly green sauce.
- When ready to serve, thinly angle-slice the steak across the grain. Serve with quick green sauce on the side. Any remaining sauce can be kept in a jar in the fridge for up to a week.