Ingredients
700g – 800g flank beef, cut into 2 large steaks
Olive oil
Salt and pepper
Herb Salsa
½ red onion, chopped
½ small clove garlic, grated
¼ cup olive oil
1 tbsp baby capers
2 tbsp cornichons, chopped
2 tbsp Dijon mustard
¼ cup red wine vinegar
1 tbsp garlic chives, chopped
1 tbsp chives, chopped
1 tbsp tarragon, chopped
1 tbsp thyme, chopped
Micro chervil, to garnish
Method
Rub a little olive oil and season each side of the steaks with salt and pepper.
In a hot griddle pan, sear the steaks on each side, sealing in the juices. Cook to your liking. Rest the steaks for half the cooking time before serving.
To make the herb salsa, blend all of the ingredients together using a stick blender or a small food processor.
Carve the rested steak into thin strips and serve with the herb salsa and top with some micro herbs.
