FLANK STEAK WITH GRILLED VEGETABLES
Makes 6-8 servings 1 flank steak, 900g-1.15kg 2tbsp chimichurri (spicy Argentine steak sauce similar to pesto, optional)
For the rub
125g olive oil Juice of 2 limes 6 garlic cloves, minced
2tbsp black pepper, coarsely ground
For the vegetables
2 red onions, unpeeled
2 large tomatoes 4 cloves garlic 4tbsp extra virgin olive oil 1 large courgette 1 large aubergine 4tbsp red wine vinegar Handful of basil leaves, cut into fine ribbons Salt and pepper, to taste
Mix the rub ingredients, add the steak and turn to coat. Cover and refrigerate for two hours, turning occasionally.
2 Preheat the grill to medium-high. Place the onions on the edge (the least hot part) and cook until the outside is slightly charred and the onions are somewhat soft (about an hour). Remove from the heat and allow to cool, then remove and discard the charred outer layers.
3 While the onions are cooking, place the tomatoes under the middle of the grill. Rotate them frequently, and remove when the skins are slightly charred. Set aside and allow to cool, then peel the skin under running water. Halve them and remove the stems, seeds and cores.
4 Place the oil and garlic in a small pan and cook over medium-low heat until the garlic is golden brown. Set aside to cool. Cut the courgette and aubergine lengthwise into 6mm-thick slices, rub with oil, season with salt and pepper, and grill until cooked through. Remove from heat and allow to cool.
5 When all the vegetables have cooled, cut them into strips. Combine them in a bowl and add the garlic and oil, vinegar, basil, and salt and pepper. Mix thoroughly.
6 Remove the meat from the marinade and grill (four minutes each side for medium rare). Remove and rest for five minutes. Cut into thin strips. Serve with the vegetables and topped with chimichurri, if liked, at room temperature.
NUTRITION (PER SERVING)
428 calories 32.5g protein 4g carbs 27.5g fat