Grilled flank steak with fresh salsa.
Photo, Erik Putz.
Sauce up that steak with something other than BBQ sauce tonight. Try this fresh salsa for a simple, colourful finish.
, about 750 g each
1 1/2 cups
packed chopped flat-leaf
, pitted, peeled and cubed
PREHEAT barbecue to medium-high. Brush steaks with 2 tbsp oil, then sprinkle with salt. Season with fresh pepper. Barbecue steak, lid closed, 3 to 5 min per side for medium-rare. Transfer to a cutting board and let rest for 5 to 10 min.
WHIRL garlic with anchovy, capers, lemon juice and zest in a food processor until chopped. Add 1/2 cup oil and parsley, and pulse until coarsely chopped but not puréed. Scrape into a bowl and stir in tomatoes and avocado.
SLICE steaks thinly against the grain. Serve with salsa.