Serves 6
Cooking time less than 30 minutes
INGREDIENTS
2 kg Rangers Valley flank
sea salt and pepper
Salsa verde
150 ml extra virgin olive oil
1 bunch flat leaf parsley
1 bunch basil
1 clove garlic
1 anchovy
1 lemon
Salt and pepper, to season
METHOD
1 For the salsa verde, roughly chop the herbs and place in a bowl. Finely chop the garlic, and anchovy and add to the bowl with herbs. Slice olives into cheeks and then in half again and add to mixture. Peel the skin and rind of the lemon and then segment into pieces, then chop into three. Add to the bowl and squeeze in any excess lemon. Add olive oil and season and mix together, set aside.
2 Pre heat oven to 180°C.
3 Place fry pan on high heat, add small amount of oil to heat. Season the meat, place in pan, allow to colour for approximately 4 minutes then turn and seal the other side for another 4 minutes.
4 Place flank in the oven for 4 minutes. Remove from oven and allow to rest for 10 minutes. Slice flank into 2cm pieces and dress with salsa verde. Serve.
The Carousel thanks Guillaume Brahimi and Tefal for this recipe
