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Will Cowper's Flank Steak, Roasted Cherry Tomato & Capsicum, Salsa Verde

Chef Will Cowper from Otto Brisbane
Serves 4

Ingredients

• 800g Flank steak (cut into 4 pieces at 200g each)

• 1kg Cherry truss tomatoes

• 500g Roasted and peeled capsicums (finely sliced)

• 2 Golden eshallots (peeled and finely sliced)

• 5 Long red chilli (finely sliced)

• 1 clove Garlic (finely sliced)

• 10sprigs Thyme

• Extra Virgin Olive oil

• 10ml Cab Sav vinegar

SALSA VERDE

• 1 Golden shallot

• ½ clove garlic

• 1tbsp Capers

• 1tsp Dijon Mustard

• 5ml Chardonnay vinegar

• 1/3 bunch Basil

• 1/3 bunch Mint

• 1/3 bunch Parsley

• Extra virgin olive oil

Method

1. Remove the Flank steak from the fridge and season with salt and pepper. Allow the steaks to come to room temperature before cooking.

2. Pre heat an oven to 200degrees Celsius. Place the cherry tomatoes on a tray, cover with olive oil, place thyme over the tomatoes and season with salt. Place in the oven and roast for 10 minutes. Once cooked remove the tomatoes from the vine and set aside with the oil and juices from the tray.

3. Heat a pot to moderate heat, add olive oil and sautee the eshallots, garlic and chilli for about five minutes, making sure no colour on the onions.

4. Add the tomatoes and cook for about 20 minutes, stirring continuously. Once the tomatoes have broken down and the sauce becomes thick add the capsicums and cook for a two more minutes. Season with salt and add a red wine vinegar. Allow to cool.

5.  On a chopping board, dice the eshallots, crush the garlic and chop the capers. Place in a bowl, add the vinegar, mustard and season with salt. Chop all the herbs together and combine with all the other ingredients. Finally add olive oil only to combine. Cover and place in the fridge until ready to use.

6. Heat your BBQ until smoking. Add the steaks and turn continuously for 2-3 minutes on both sides. Remove the steaks and allow to rest on a rack for 5 minutes.

7. Place steaks back on the BBQ and continue to cook for another minute on either side. If you wish to cook more, do so as you require.

8. Remove from the BBQ and place on a chopping board. Allow to sit for 1 minute before slicing, and then slice against the grain of the meat so the steak is not chewy.

9. Place on a plate and cover with tomato & capsicum sauce and finish with salsa verde.
   
   Thank you to Will Cowper and Firedoor for the recipe.