This salad takes all the bold flavours of puttanesca and uses them in a fresh salad.  The steak is grilled with only salt and pepper then gets a “reverse rub” after it comes off the grill.  This means the flavours of the rub get to shine and aren’t dimmed by charring on the BBQ.  The flank steak doesn’t need to be marinated to be tender.  You simply have to cut it in thin slices against the grain.  This is a brilliant recipe chocked-full of flavour and perfect to feed a crowd.

Serves 6-8 

INGREDIENTS

The steak

900g flank steak

½ tsp salt

Reverse rub

Zest and juice of 1 lemon

2 tbsp capers, minced

2 cloves garlic, minced

3 tbsp minced fresh parsley

1 tbsp anchovy paste

1 tbsp Dijon mustard

1 tbsp olive oil

½ tsp freshly ground pepper

¼ tsp salt

The tomato salad

4 large tomatoes (800g), diced

¾ cup Kalamata olives, coarsely chopped

15 basil leaves, torn

2 tbsp olive oil

¼ tsp salt

¼ tsp freshly ground pepper

COOKING INSTRUCTIONS

Preheat the BBQ to 400F

1.  Season the steak with salt and place it on the preheated BBQ.  Cook it until it is medium-rare. Place a thermometer in the thickest part of the meat and when it reads 135F take it off the BBQ and tent it loosely with aluminum foil for 15min.
2.  Mix together all the ingredients for the reverse rub and set aside. This can be done well in advance and stored in the fridge for up to 3 days.
3.  Toss all the ingredients for the tomato salad in a bowl.  Add 1 tbsp of the reverse rub mixture and mix together.
4.  Place the meat on a cutting board and slather the top with 2 tbsp of the reverse rub.  Turn it over and repeat on the other side.  Slice the steak against the grain.
5.  Place the tomato salad on a large platter and top with slices of the flank steak and dot with any extra rub mixture.

Tip:  I like to use smaller cherry and grape tomatoes when local tomatoes aren’t in season. They always have a great pop of flavour.

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