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.
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.