Charred Greens and Skirt Steak


Th­ese charred greens are de­li­cious as a side to any meat. If you can’t find skirt steak, flank steak will work just as well.

500 grams skirt steak, at room tem­per­a­ture

olive oil for cook­ing sea salt and cracked pep­per 5 spring onions 250 grams as­para­gus 200 grams broc­col­ini 100 grams feta, crum­bled

70 grams al­monds, roasted and chopped

zest 1 lemon lemon wedges, to serve DRESS­ING 3 ta­ble­spoons olive oil

2 ta­ble­spoons ap­ple cider vine­gar

1 ta­ble­spoon whole grain mus­tard

1 tea­spoon caster su­gar 1 clove gar­lic, crushed

Pre­heat the bar­be­cue to a medium-high heat.

Pat the steak dry with a pa­per kitchen towel, driz­zle with olive oil and sea­son with salt and pep­per. Grill the steak for 2-2½ min­utes on each side or un­til cooked to your lik­ing. Re­move from heat, cover loosely with foil and rest for 5 min­utes.

Trim the green ends off the spring onions and snap the stalky ends off the as­para­gus. Toss the spring onions, as­para­gus and broc­col­ini in olive oil and place on the bar­be­cue. Grill un­til just be­gin­ning to char, then turn over. Once cooked through, re­move from heat and set aside. The spring onions will take less time to cook than as­para­gus and broc­col­ini.

DRESS­ING: In a small bowl, whisk to­gether the olive oil, cider vine­gar, mus­tard, su­gar and gar­lic. Pour half the dress­ing over the charred greens and top with feta, al­monds and lemon zest.

TO SERVE: Thinly slice steak and serve along­side charred greens with lemon wedges and ex­tra dress­ing. SERVES 4

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