serves
4-6
prep
20 minutes
cook
10 minutes
difficulty
Easy
serves
4-6
people
preparation
20
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 150 g butter
- 50 g tarragon, finely chopped
- 3 cloves garlic, minced
- 500 g flank steak (also known as bavette or jiffy steak)
- Olive oil
- Woody herb, such as rosemary, to make a herb brush
- 100 g sundried tomatoes
- 50 g capers
- 100 g olives
- 1 lemon
- 3 witlof (also known as Belgian endive)
- 50 g feta
Instructions
- Set up a charcoal BBQ, light the coals and leave until ash grey. Alternatively, heat a gas grill.
- Combine the butter, tarragon and garlic.
- Pat the steak dry then oil lightly on both sides, and season with salt and pepper. Sear over a high heat (direct heat) for 3½-4 minutes each side, depending on thickness.
- Put a couple of spoons of the butter onto the steak and use a brush made from woody rosemary twigs to spread it around.
- Remove to a plate and allow to rest for 5 minutes. Then turn and add some butter to the other side. Continue to rest while you make the sauce.
- Finely chop the sundried tomatoes, capers and olives, and mix with the zest and juice of the lemon, a glug of olive oil and a pinch of pepper.
- Cut the steak into thin strips. (Cut against the grain).
- Separate the witlof (endive) leaves and place a spoonful of the sauce in each leaf. Top with the cooked steak and crumble some feta over the top.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
