GREAT Outdoors

Charred Greens and Skirt Steak

These charred greens are delicious as a side to any meat. If you can’t find skirt steak, flank steak will work just as well.

500 grams skirt steak, at room temperature
olive oil for cooking
sea salt and cracked pepper
5 spring onions
250 grams asparagus
200 grams broccolini
100 grams feta, crumbled
70 grams almonds, roasted and chopped
zest 1 lemon lemon wedges, to serve

DRESSING

3 tablespoons olive oil
2 tablespoons apple cider vinegar
1 tablespoon whole grain mustard
1 teaspoon caster sugar
1 clove garlic, crushed

Preheat the barbecue to a medium-high heat.

Pat the steak dry with a paper kitchen towel, drizzle with olive oil and season with salt and pepper. Grill the steak for 2-2½ minutes on each side or until cooked to your liking. Remove from heat, cover loosely with foil