Grilled flank steak with quick green sauce

Annabel Langbein Media

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

1. 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.
2. 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.
3. 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.

More Summer recipes for the barbecue

• Chicken tikka kebabs
• Mediterranean lamb salad