WILL & STEVE’S GRILLED SKIRT STEAK WITH YOGURT FLATBREAD, TRUFFLED PECORINO & MISO SPINACH SALAD

Grilled skirt steak: 600g skirt steak Drizzle of olive oil ½ a handful of sea salt ½ a handful of cracked black pepper Truffled pecorino and miso spinach salad: 100g spinach 5g dry miso seasoning 20g pecorino 20ml truffle oil Yogurt flatbread: 300g Greek yogurt 3 large pinches of sea salt (plus extra) ½ tsp bi-carb soda 50ml olive oil 250g plain flour Tarragon mustard: 15g English hot mustard Juice of half a lemon 1 bunch of tarragon, leaves picked and finely chopped Pickled red onion: 400ml rice wine vinegar 1 star anise 3 cloves 600ml water 1 clove garlic 2/3 cup caster sugar 1 tbsp sea salt 1 tsp black pepper 1 star anise 1 clove garlic 1 cinnamon stick 1 tbsp sea salt Fresh thyme 1 tsp black pepper 1 bay leaf 1 peeled red onion (use a mandolin to slice into thin discs)

Step 1: Pickled red onion • In a saucepan, add the pickling liquid ingredients and bring to the boil. • Pour the hot liquid over the red onion through a sieve. • Leave to pickle for 20 minutes. Step 2: Grilled skirt steak • Trim the skirt steak of any excess fat, rub with olive oil and season heavily with sea salt and pepper. Allow the steak to reach room temperature before grilling over a searingly high heat for two to four minutes on each side. Remove from the heat and allow to rest for eight minutes. • After resting, slice thinly across the grain. Step 3: Yogurt flatbread • In a large bowl, combine the flour, yogurt, salt and bi-carb soda. • When you have a dough-like texture, remove from the bowl and divide into five balls. • On a dry surface with extra flour, press the dough out onto thin, round discs. • Before cooking, brush one side with olive oil and season with sea salt. • Do the same to the other side once you have placed the oiled side onto the grill. • Grill over a high heat for 45 seconds to 1 minute on each side. Remove from the heat. Step 4: Tarragon mustard • In a small bowl, combine the English hot mustard, ¾ of the tarragon and lemon juice. Step 5: Truffled pecorino and miso spinach salad • To clean and crisp the spinach, place briefly into ice water. • Use a salad spinner to remove the excess water, place into a bowl, drizzle with truffle oil, toss, add the dry miso and pecorino and toss again. Use immediately. Step 6: Assemble • Layer the dish with the flatbread as the base, top with spinach salad, add the steak, pickled onion, a drizzle of tarragon mustard and garnish with tarragon leaves. Thank you to Will & Steve, the Gourmet Pommies for this recipe from Gourmet Escape 2018

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