Barbecued Skirt Steak with Anchovy Vinaigrette

SERVES 6 PREPARATION & COOKING 30 MINUTES (PLUS STANDING)

1.2kg skirt steak 2 tablespoons extra-virgin olive oil 2 teaspoons garlic powder 2 teaspoons brown sugar 1½ teaspoons sea salt flakes 1 teaspoon freshly ground black

pepper 250g cherry truss tomatoes ANCHOVY VINAIGRETTE

1 / cup extra-virgin olive oil 3 1 shallot, finely chopped 8 anchovy fillets, finely chopped 2 long red chillies, seeded, finely

chopped 1 tablespoon thyme leaves, finely

chopped 2 teaspoons rosemary, finely

chopped 2 teaspoons oregano, finely

chopped 3 garlic cloves, peeled 2 teaspoons lemon rind, finely

grated 2 tablespoons lemon juice 1 tablespoon red wine vinegar

1. Preheat a barbecue (or grill plate) on high. Pat steak dry with

paper towel. Combine oil, garlic powder, sugar, salt and pepper in a large stainless steel or glass bowl. Add steak to bowl. Rub oil mixture all over steak until coated evenly. Stand at room temperature for 20 minutes.

2. Cook steak for 4 minutes on each side for medium or until grill marks appear and steak is cooked to your liking. Transfer to a tray. Cover loosely with foil and rest for at least 10 minutes. Barbecue whole tomatoes until softened slightly. Season.

3. ANCHOVY VINAIGRETTE. Heat oil in a small saucepan over medium heat. Cook shallot until softened. Add anchovy and chilli, then cook until anchovy is soft. Transfer to a heatproof bowl and stir in herbs. Grate garlic into hot anchovy mixture. Cool, then stir in rind, juice and vinegar. Season to taste.

4. Slice steak and drizzle with anchovy vinaigrette. Serve with barbecued tomatoes.