Chargrilled flat iron steak with feta and fried capers
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
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.