Easy BBQ: Flat Iron Steak, Charmoula Sauce, Wild Arugula

Recipe Tips

• When selecting the steak, opt for a piece with ample marbling (fat). The marbling adds tenderness and enhances the flavour of these cuts that would otherwise be tough.
• To make the horizontal cut in a relatively thin slice of meat, ask the butcher to slice the steak for you. Unless you possess a large knife with a thin blade, it can be challenging. We recommend using a sashimi knife or even a carving knife.
• While we prepared our flank steak roulade on a charcoal barbecue grill, a gas grill will yield equally good results. The time guideline for making this steak on a charcoal BBQ grill is 30 minutes.
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BBQ flat iron steak with green herb sauce Charmoula style & wild arugula

An easy BBQ Beef Flat Iron Steak recipe, served with Middle Eastern zesty Charmoula herb sauce & Wild Arugula. Great red wine food pairing.

Prep Time10 minutes mins

Cook Time30 minutes mins

Course: Main Course

Cuisine: Mediterranean

Keyword: Arugula Salad, BBQ, charmoula sauce, flank steak, flat iron steak, red wine pairing, zesty herb sauce

Servings: 4

Ingredients

• 1 lb (450 g) flat iron steak or flank steak
• 1 tbsp capers
• 4 cups wild arugula or rocket salad leaves
• 2 tbsp prepared or store-bought tapenade of your liking
• ¼ cup olive oil for sauce + ½ tsp for salad cold-pressed
• ¼ tsp cinnamon
• 1 tsp cumin ground
• ¼ tsp cayenne pepper
• ¼ tsp allspice
• ¼ bunch coriander fresh leaves
• ¼ bunch parsley fresh leaves
• 1 tsp oregano fresh leaves
• 1 clove garlic
• ¼ lemon for juicing
• 50 g Iberico or Manchego cheese for shaving
• Salt and pepper to taste

Instructions

• Preheat the barbecue while you prepare the steak.
• Carefully slice the flat iron steak horizontally, leaving about 1 to ½ inches uncut so it opens like a book. Cover it with plastic wrap.
• Use a meat tenderizing mallet to flatten the steak to about ¼ inch thickness. Season both sides with salt and pepper to taste.
• Spread 1 tbsp. of tapenade on the open steak, pressing it into the beef. Add a handful of arugula leaves on top.
• Roll up the beef to create a roulade, making sure the fillings are enclosed. Secure with twine or toothpicks.
• Place the roulade on the grill and cook until it reaches your desired doneness.
• While the meat cooks, prepare the Charmoula sauce. Begin by juicing half a lemon. Next, in a food processor, blend lemon juice, garlic, herbs, cinnamon, cumin, cayenne pepper, allspice, and ¼ cup of olive oil. Season with salt and set aside.
• Pat dry capers with a paper towel. In a small saucepan, heat the remaining olive oil. Fry the capers until crisp, about 1-2 minutes. Remove them from the oil and set aside on a paper towel-lined plate.
• After cooking, let the meat rest for approximately 5 minutes. Slice the roulade into rounds of your desired thickness.
• To plate the steak, spoon a dollop of Charmoula sauce onto each plate. Arrange the sliced roulade over the sauce.
• Add a handful of arugula leaves and sprinkle fried capers liberally. For extra flavour, use a cheese curler to shave Iberico or Manchego cheese over the arugula leaves and drizzle quality olive oil over the dish.

Notes

• When selecting the steak, opt for a piece with ample marbling (fat). The marbling adds tenderness and enhances the flavour of these cuts that would otherwise be tough.
• To make the horizontal cut in a relatively thin slice of meat, ask the butcher to slice the steak for you. Unless you possess a large knife with a thin blade, it can be challenging. We recommend using a sashimi knife or even a carving knife.
• While we prepared our flank steak roulade on a charcoal barbecue grill, a gas grill will yield equally good results. The time guideline for making this steak on a charcoal kettle BBQ grill is 30 minutes.