Need an impressive, fool-proof meal for a BBQ party? Try Claire Tansey’s flank steak paired with a savoury avocado tomato salsa.
Flank steak with fresh salsa
Prep time: 20 minutes
Total: 30 minutes
Ingredients for steak:
- 2 flank steaks (750 g each)
- 2 tbsp olive oil
- 1 tsp salt
Ingredients for salsa:
- 2 garlic cloves
- 1 anchovy fillet
- 1/4 cup drained capers
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1/2 cup olive oil
- 1 1/2 cups packed coarsely chopped flat-leaf parsley
- 1 pint cherry tomatoes, halved
- 2 avocados, pitted, peeled and cubed
Method:
Preheat barbecue to medium-high. Brush steaks with 2 tbsp oil, then sprinkle with salt. Season with fresh pepper. Barbecue steak, lid closed, 3 to 5 minutes per side for medium-rare. Transfer to a cutting board and let rest for 5 to 10 minutes.
Whirl garlic with anchovy, capers, lemon juice and zest in a food processor until chopped. Add 1/2 cup oil and parsley, and pulse until coarsely chopped but not puréed. Scrape into a bowl and stir in tomatoes and avocado.
Slice steaks thinly against the grain. Serve with salsa.
Makes 4 servings
Courtesy Claire Tansey
www.chatelaine.com
@chatelaine
@tanseyclaire