GARLICKY STEAK WITH CARROT, WALNUT AND DILL SALAD

SERVES 4 INGREDIENTS

1 lemon 1 ½ tsp kosher salt ½ tsp black pepper 4 garlic cloves, pressed or minced 1 tsp ground coriander

½ cup full-fat plain Greek yogurt ⅓ cup olive oil 570g flank steak 4 large carrots ⅓ cup walnuts, toasted

¼ cup roughly chopped dill

METHOD

1. Zest the lemon and combine zest in a bowl with a teaspoon of salt, pepper, garlic and coriander. Rub with your fingers to make an even paste. Stir a teaspoon mixture into yogurt and set aside. Pour 3 tablespoons olive oil over the remaining mixture. Rub on both sides of the steak; place the steak in a bowl or a large resealable bag and set aside for 30 minutes, or refrigerate up to overnight.

2. Meanwhile, make the salad: Juice the lemon into a large bowl, and whisk together with the remaining 2 tablespoons olive oil and ½ teaspoon salt. Shave the carrots into the bowl with a vegetable peeler or a mandoline, making long, thin shavings (like ribbons). Toss together with the dressing and walnuts and set aside while you grill the steak.

3. Light the grill or heat the broiler. Remove the steak from the marinade and brush off any excess. (A dry steak yields a better, crisper sear.) Grill the meat over direct heat until char lines appear and meat is done to taste, 5 minutes per side for medium-rare, or broil until charred, 3 to 5 minutes per side.

4. Let the meat rest for 5 minutes before slicing against the grain. Toss the dill with the carrot salad. Spread a thin layer or a dollop of lemon-garlic yogurt on each plate, and top with the steak and salad.