Flank Steak with Tangy Capsicum Salsa (gf)
If you’re entertaining, make the salsa in advance and briefly reheat before serving with the steak.
2 red capsicums
1 tablespoon olive oil
2 medium shallots, finely chopped
1 medium red chilli, finely chopped
3 cloves garlic, finely chopped
3 tablespoons chopped fresh parsley
2 teaspoons red wine vinegar
1 tablespoon soft brown sugar
sea salt and ground pepper
600 grams flank steak
Heat the barbecue to medium-high and grill the capsicums until charred on all sides. Remove from the heat, place in a bowl covered with foil or clingfilm and leave them to sweat for 30 minutes.
Heat the olive oil in a medium frying pan and cook the shallots over a medium heat until softened. Reduce the heat and add the chilli and garlic. Fry for 2 minutes, then remove from the heat.
Peel the charred skins off the capsicums and remove the cores and seeds. Dice the flesh and add to the frying pan along with the parsley, vinegar and brown sugar. Season to taste.
Pat the flank steak dry, then drizzle with a little olive oil, salt and pepper. Grill the steak on the barbecue for 5 minutes on each side for medium-rare, then set aside to rest. Slice the steak into
