BBQ skirt steak with roasted pepper salsa verde

Serves 2  

Ingredients 

• 650g Our Farm flank steak 
• 1 riddicho head, leafs removed   
• Extra virgin olive oil  
• Lemon wedges to serve 

Roasted pepper salsa verde  

• ⅓ cup (80ml) extra virgin olive oil  
• ⅓ cup roasted peppers, finely chopped 
• ½ cup each of coriander and parsley finely chopped 
• Zest of ½ a lemon  
• 2 anchovies in oil, finely chopped  
• 1 garlic clove, crushed  

Method

Step 1

For the roasted pepper salsa verde, combine all the ingredients in a bowl and season with 1 teaspoon of salt. Set aside until needed.  

Step 2

Bring the steak to room temperature around 30 minutes before cooking. Season steak on both sides with salt and pepper. 

Step 3

Preheat a greased barbecue or chargrill pan over high heat. Chargrill steak for 4-5 minutes on each side or until cooked to your liking. Remove steak from the chargrill and allow to rest, loosely cover with foil, for 10-15 minutes before serving. 

Step 4

To serve, slice Our Farm steak and serve alongside roasted pepper salsa verde, dress radicchio leaves with olive oil and serve with lemon wedges.