Ingredients

• 1 1/2 pounds (750 grams) flank steak
• 2 tablespoons olive oil
• 2 tablespoons Basic rub

Method

Preheat grill to high.

Score one side of flank steak. Oil steak and sprinkle rub into it. Grill steak about 4 minutes on one side and 3 minutes on the other for rare. Let steak rest on a carving board for 5 minutes.

Slice steak into thin slices against the grain and serve with a flavoured butter or barbecue sauce.

GRILLED BREAD, ROMAINE AND ONIONS

This is a good recipe to serve as a first course or a side dish with flank steak. Once you have the grill on, do as much as you can on it.

Servings: Serves 4

Prep Time: 15 minutes

Cooking Time: 10 minutes

Ready In: 25 minutes

Anchovy Garlic Dressing:

• 2 anchovy fillets, chopped (reserving oil from anchovy can)
• 1 teaspoon garlic, chopped¼ cup mayonnaise
• 1 teaspoon Worcestershire sauce
• 3 tablespoons lemon juice
• ½ cup shaved Parmesan cheese
• ¼ cup olive oil
• Salt and freshly ground pepper

Grilled Vegetables:

• 2 red onions, cut into thick rounds
• ¼ cup olive oil
• 6 ½-inch-thick slices baguette
• 1 tablespoon anchovy oil
• 1 clove garlic, halved
• 1 large head Romaine lettuce cut lengthwise in quarters
• Salt and freshly ground pepper

Method

Preheat grill to high.

Combine anchovies, garlic, mayonnaise, Worcestershire and lemon juice in a bowl. Crumble in 2 tablespoons of the shaved parmesan. Whisk in oil and season with salt and pepper. Set aside.

Brush onion with 1 tablespoon olive oil and season with salt and pepper. Grill for about 3 minutes a side, or until limp and slightly charred. Cool and separate into rings.

Brush baguette slices with oil from anchovy can and grill bread for 1 minute a side, or until toasted. Remove from grill and brush with 1 tablespoon remaining olive oil. Rub both sides with the cut side of halved garlic clove and cut in half lengthwise.

Brush cut sides of romaine with remaining 2 tablespoons olive oil and season with salt and pepper. Grill romaine for 1 to 2 minutes a side (with lid closed) or until charred but not limp.

Place each piece of romaine on a plate. Pile onions beside romaine. Drizzle vegetables with dressing and sprinkle with remaining shaved parmesan. Serve with toasts. Drizzle any extra dressing around the plate for garnish.