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Grilled steak and puttanesca salad
Ingredients
Reverse marinade:
- Zest and juice of 1 lemon
- 2 tablespoons capers, minced
- 2 cloves garlic, minced
- 3 tablespoons minced fresh parsley
- 1 tablespoon anchovy paste
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon salt
Steak:
- 900 grams flank steak
- 1/2 teaspoon salt
Tomato salad:
- 4 large tomatoes (800g), diced
- 3/4 cup Kalamata olives, coarsely chopped
- 15 basil leaves, torn
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Directions
- Preheat the BBQ 400F
- Mix together all the ingredients for the reverse rub and set aside. This can be done well in advance and stored in the fridge for up to three days.
- Season the steak with salt and place it on the preheated BBQ. Cook it on the first side until you develop a deep browning. Turn the steak and continue to cook until it is medium-rare. Place a thermometer in the thickest part of the meat and when it reads 130F take it off the BBQ and tent it loosely with aluminum foil for 15 minutes.
- Toss all the ingredients for the tomato salad in a bowl. Add one tablespoon of the reverse rub mixture and mix together.
- Place the meat on a cutting board and slather the top with two tablespoons of the reverse rub. Turn it over and repeat on the other side. Slice the steak against the grain.
- Place the slice steak on a large platter and spoon the tomato salad down the centre.
