Ingredients
- Pack Redefine Beef Flank, defrosted
- 1
- Olive oil
- 30ml
- Salt & Pepper
- Tenderstem broccoli, blanched
- 200g
- Avocado, skin & stone removed, sliced
- 1
- Spring onions, grilled
- 4
- Petit pois, cooked and refreshed
- 120g
- Rocket, washed
- 60g
- Salad Toppers / sprouts
- 40g
Green Goddess
- Avocado
- ½
- Parsley
- 20g
- Mint
- 10g
- Spring onions, grilled
- 3
- Coconut yoghurt
- 120ml
- Garlic, clove crushed
- 1
- Lemon, zest & juice
- 1
- Olive oil
- 60ml
- Salt & pepper
Method
Green Goddess: Heat a pan on a high heat, add a splash of oil and char the spring onions & broccoli (for the salad). Remove and keep to the side. Take 2 of the charred spring onions and add to a blender with the remaining sauce ingredients, blend until smooth, you can thin down with a splash of water if needed. Check seasoning.
Cooking the Flank: Using the same pan place onto a medium heat, season the flank with olive oil salt and pepper and place into the hot pan. Cook the Flank for approx. 2 minutes on each side or until cooked through. You want a nice golden-brown crust. Remove from the pan and slice with the grain into approx. 8 slices per flank.
To Serve: Take your serving dish, place a nice dollop of the sauce and smear around the base of the plate. Take the charred broccoli & spring onions (cut into smaller pieces), rocket, peas and avocado and layer on top of the sauce. Finish with sliced flank, more sauce, a splash of oil salt & pepper and finally the “Salad Toppers” / sprouts.
Made with
Vanessa