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BBQ skirt steak with roasted pepper salsa verde

BBQ skirt steak with roasted pepper salsa verde

Serves 2  

 

650g Our Farm flank steak 

1 riddicho head, leafs removed   

Extra virgin olive oil  

To serve lemon wedges  

 

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  

 

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

 

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

 

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. 

 

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