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.
|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|
|⅓ cup||Olive oil|
- 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.
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