Butlers' Steak with Baby Cos & Charred Herb Salsa
PREP 10 MIN•COOK 10 MIN
Know your steak: flat iron is a tasty shoulder cut known as oyster blade in Australia and New Zealand and butlers’ steak in the UK. This dinner is one of Darren’s favorites from the menu of Byron Bay’s Three Blue Ducks.
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Number of servings
2
300g butlers' steak
salt & pepper, to taste
1⁄2 head of baby cos lettuce
1⁄2 lemon sliced
2 thick slices (70g ea) sourdough bread (or gluten free) warmed
Charred Herb Salsa
1⁄4 bunch of fresh coriander (80g bunch)
1⁄4 bunch of fresh flat leaf parsley
3 spring onions
1⁄2 lemon zested & juiced
1⁄2 tbs Dijon mustard
1⁄2 tbs olive oil
1⁄4 red onion finely diced
To make the salsa, heat a BBQ or grill to high and slightly char the herbs and spring onions on both sides. Remove and cool. Chop finely, toss with remaining salsa ingredients and set aside.
At the same time season steaks with salt. Grill for 10 minutes, seasoning with pepper in the second half of cooking. Rest for 6 minutes then slice.
Divide steak and lettuce between plates and top with sliced lemon and salsa. Serve with warm bread.
Energy (kJ)
1929 kJ / 460 cals
Protein
41.3 g
Fat
14 g
Sat. Fat
1.7 g
Carbs
39.6 g
Sugar
4.5 g
Fiber
8.5 g
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