Provided by Craig Sutton, Dodges Ferry Meat's, Tasmania
Ingredients
Ingredients
500g flat iron steak, trimmed
2 tsp fresh thyme leaves
2 tsp fresh lemon thyme leaves
2 tsp fresh oregano leaves
2 tsp fresh rosemary leaves
3 garlic cloves, bruised
1/4 cup olive oil
For the salad
3-4 cucumbers, sliced into ribbons
1 cup fresh parsley leaves, roughly chopped
1/4 cup flaked almonds
1/4 cup tahini
1/4 cup lemon juice
1/4 cup water, plus extra
1 cup baba ghanoush
Salt & pepper
Preparation
Method
Finely chop fresh herbs. Combine with garlic and oil in a bowl or large zip-top bag. Add steak to oil mixture and marinate overnight in the refrigerator. When ready to cook, allow steak to come to room temperature on the bench for 30 minutes. Preheat barbecue to medium-high.
Remove steak from marinade and drain. Season with salt, and cook for 4-5 minutes each side, or until cooked to your liking. Place steak on cutting board, cover loosely with foil and rest 5 minutes.
Combine cucumber, parsley and almonds in a large bowl. Whisk together tahini, lemon juice and water until smooth, adding additional water to thin dressing if necessary, and season to taste with salt and pepper. Toss cucumber mixture with half the dressing.
Thinly slice steak across the grain. Serve with cucumber salad, baba ghanoush, and extra tahini dressing.