Charbroiled flank steak, bound in fresh savoury, with tender mache salad and a light cabernet vinaigrette

Ingredients

1/ 1.5 # flank steak
sea salt/ fresh cracked pepper
2 tbsp. Extra virgin olive oil
2 tbsp. Fresh savoury
1 lemon, juiced
2 tbsp. Grainy Dijon mustard
2 tbsp. Fresh ginger, chopped
1 tbsp. Flat leaf parsley, chopped
1 tbsp. Garlic, minced

Salad

4 cups Mache lettuce
sea salt/ fresh cracked pepper
300 ml artichokes, quartered
200 gr. Chevre (goats cheese)
1 small yellow pepper, julienne
2 tbsp. Fresh basil, chopped
1 small red onion, sliced
200 ml. Sundried tomatoes, julienne
100 gr. Pitted olives
80 ml. Extra virgin olive oil
40 ml cabernet red wine vinegar

Method

• Place flank steak in a shallow baking dish
• Season both sides, rub extra virgin olive oil on both sides
• Brush grainy Dijon on both sides, as well as ginger, lemon juice, parsley, and savoury.
• Place in fridge for 30 minutes to 1 hour.
• Preheat grill. Place onto grill, make criss- cross markings on one side.
• Grill each side for approx. 5-6 minutes.
• Let rest for 5 minutes.
• Meanwhile prepare salad; simply place ingredients in a bowl, toss gently.
• Place salad onto plates, slice flank steak onto thin strips, and place around the salad.
  

Serves 4-6 people.

Recipes created by Executive Chef Frank Abbinante