Nico's Cook In, Cook Out airs Wednesdays at 8.30pm on RTÉ One.
Ingredients
Serves 4-6
Timing 30 mins
- 500g flank steak
- 3 endives
- 50g feta
- 100g sundried tomatoes
- 50g capers
- 100g olives
- 1 lemon
- 150g butter
- 50g tarragon finely chopped
- 3 cloves of garlic, minced
- 1 red onion
- Woody herb like rosemary to make a herb brush
- Olive oil
Method
- Set up your charcoal BBQ with coals in one half, but none on the other. Light the coals and leave until ash grey.
- To set up a direct and indirect side on your gas grill. Turn all the burners on and close the lid, when the grill has heated up, turn off one of the burners - this is your indirect side.
- Combine the butter, tarragon and garlic.
- Pat the steak dry and cover with a layer of oil then season with salt and pepper
- Sear over a high heat for 3.5 - 4 minutes each side, depending on thickness
- Put a couple of spoons of the butter onto the steak and use a brush made from woody rosemary twigs to spread it around
- Allow to rest buttered side down for 5 minutes. And add butter to the other side.
- Finely chop the sundried tomatoes, capers, olives, and mix with the zest and juice of the lemon, a glug of olive oil and a pinch of pepper.
- Cut the steak into thin strips. (Cut against the grain).
- Separate the endive leaves and place a spoonful of the sauce in each leaf
- Top with the cooked steak and crumble some feta over the top.
