Flank steak with salsa verde and fennel and currant salad
serves
6
Flank steak with salsa verde and fennel and currant salad
This recipe will teach you how to cook the perfect flank steak.
Ingredients (14)
- 1/4 (35g) cup roasted macadamias, finely chopped
- 1/2 bunch tarragon, parsley &mint leaves
- 2 tbs capers in vinegar, chopped
- 1 preserved lemon quarter, finely chopped
- Juice of 1 lemon
- 100ml extra virgin olive oil
- 1.2kg beef flank steak, trimmed, at room temperature
Fennel and currant salad
- 2 tbs currants
- 100ml extra virgin olive oil
- 2 tbs white wine vinegar
- 1 large fennel bulb, finely shaved, fronds reserved
- 1/4 tsp dried mint
- 1/2 cup parsley leaves
- 1 tsp ground cinnamon
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.To make the salsa verde, combine macadamia, herbs, capers, preserved lemon, lemon juice and 1/3 cup (80ml) olive oil. Set aside in a bowl for 30 minutes so the flavours develop
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2.Heat a chargrill pan over high heat. Season and drizzle with remaining tbs oil. Cook for 8 minutes on each side or until internal temperature is 52-55°C on a meat thermometer for medium-rare. Rest for 15 minutes, keeping warm, then slice.
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3.For the salad, place currants, oil and vinegar in a small saucepan over low heat and gently warm to plump up currants. Set aside to cool. Place fennel in a serving bowl and scatter with fronds, dried mint and parsley. Whisk cinnamon into dressing. Drizzle dressing over fennel and scatter with salt flakes.
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4.Arrange beef on a serving plate and spoon salsa verde over the top. Serve with fennel and currant salad alongside.
Recipe Notes
You will need a meat thermometer for this recipe.
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