Flank steak with hot salsa verde

SERVES 6 READY IN 30 mins

INGREDIENTS ● 750G BEEF SKIRT STEAK, FILLET OR HANGER FOR THE SALSA VERDE

● ½ BUNCH FLAT-LEAF PARSLEY

● ½ BUNCH BASIL, LEAVES PICKED ● ½ BUNCH MINT, LEAVES PICKED ● 1TBSP RED WINE VINEGAR ● 5 DROPS OF TABASCO ● 100ML EXTRA VIRGIN OLIVE OIL, PLUS 1TBSP EXTRA FOR THE MEAT ● 45G ANCHOVIES

● 1TSP DIJON MUSTARD ● FOR

THE TOPPING ● 45G SMALL CAPERS ● 1 SPRING ONION, CHOPPED ● 1 RED CHILLI, SLICED AND DESEEDED ● 1 GREEN PEPPER, SLICED

1 Bring the meat to room temperature and pat down with olive oil, salt and pepper. Set aside.

Meanwhile, heat a griddle pan or barbecue to high, until smoking with dry heat.

2 While the barbecue heats up, make the salsa verde. Place all the salsa ingredients in a small food processor, season to taste and whizz to a rough, oily paste.

3 Now place the steak on the grill and cook for 3-4 mins on each side for mediumrare. Rest, lightly covered with foil, for 5 mins.

4 Serve warm and sliced on a board, doused in salsa verde and topped with capers, spring onions, chilli and green pepper.