Darren Robertson

Butlers' Steak with Baby Cos & Charred Herb Salsa

Darren Robertson
PREP 5 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.

DF

EF

GF

NF

Number of servings
2
Ingredients

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 (10g) Dijon mustard

1⁄2 tbs (10ml) olive oil

1⁄4 red onion finely diced

Methodbased on 4 servings
1

To make the salsa, heat a BBQ or grill to high and slightly char the herbs and spring onions on both sides.  Remove from grill and cool. Chop finely, toss with remaining salsa ingredients and set aside.

2

At the same time season steaks with salt. Grill for around 10 minutes, seasoning with pepper in the second half of cooking. Rest for 6 minutes then slice.

3

Divide steak and lettuce between plates and top with sliced lemon and salsa. Serve with warm bread.

Nutritional Informationper serving

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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