Grilled flank steak with quick green sauce

Name: Grilled flank steak with quick green sauce
Yield: 4
Ingredients: 1 piece Flank steak, 600-800g (Main); 1 dash Olive oil, for grilling; 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

for 4 people

Annabel Langbein Media

Annabel Langbein

Cook, food writer, publisher and columnist for Canvas

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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

Directions

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.