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…
