Char­grilled flat iron steak with feta and fried ca­pers

Central and North Burnett Times - - LIFE -

Serves 4 In­gre­di­ents

700g flat iron steaks 2 tbs ex­tra vir­gin olive oil 4 cups wa­ter­cress, washed and sprigs picked 1 cu­cum­ber, halved length­ways and sliced di­ag­o­nally 80g low fat feta, crum­bled Juice of 1 lemon

Method

Pre­heat a char­grill over high heat. Brush steaks with 1 ta­ble­spoon oil and sprin­kle with salt and pep­per. Once char­grill is very hot, place steaks on grill and cook 2-3 min­utes each side for medium-rare. Al­low steaks to rest, then slice thinly. Wash ca­pers and pat dry with pa­per towel. Heat re­main­ing oil in a small fry­ing pan over high heat and when hot, add ca­pers and fry un­til crisp. Tip into a small bowl, re­serv­ing flavoured oil for driz­zling. Ar­range wa­ter­cress and cu­cum­ber on serv­ing plate and scat­ter over feta, fried ca­pers and sliced beef. Driz­zle with lemon juice and flavoured olive oil.

Tips: Swap wa­ter­cress for baby cos or mixed salad leaves. Swap feta for slices of haloumi and cook it in the same pan as the ca­pers. Serve hot.

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