Ingredients:
- 1lb flank steak
- 1 clove garlic
- 1 clove garlic
- 1-2 fresh jalapeño or serrano chiles
- 4 spring scallions
- 2 ripe tomatoes
- ½ bunch of fresh cilantro
- ½ bunch of fresh mint
- 1-2 limes
Directions:
- Remove the steak from the refrigerator and leave to come up to room temperature.
- To make the salsa, peel the garlic, seed the chilies, trim the scallions and roughly chop the tomatoes. Reserve a few cilantro sprigs, then chop the rest (stalks and all), with the mint leaves, garlic, chilies, scallions and tomatoes on a large board – keep chopping and mixing until super-fine.
- Season with sea salt and black pepper, then squeeze over most of the lime juice, and drizzle lightly with extra virgin olive oil. Mix together well, taste and tweak with a little more salt, pepper or lime juice, then scrape into a bowl.
- Heat a frying pan or grill pan over a high heat. Season the steak with the salt, pepper, and drizzle with olive oil.
- Cook the steak in the hot pan for 6 to 7 minutes on each side, or until cooked to your liking. Halve the garlic clove, and rub the steak with the cut side during cooking for bonus flavor. Remove to a plate to rest.
- Cut the steak against the grain and with the knife at an angle into ½ cm slices, then arrange on a serving platter or divide between plates.
- Finish with a few dollops of salsa, and scatter over the reserved cilantro leaves. Drizzle over any resting juices, then tuck in.
GF/DF/Paleo
Borrowed from JamieOliver