Griddled Steak
On days when the weather doesn't allow you to light up the barbie, you can still make a deliciously juicy Griddled Steak. It may not have the smoky flavour wood and embers infuse grilled meat with, but it will be nicely charred on the outside, tender and juicy inside, and just as tasty! Happy Tuesday!
Ingredients (serves 2):
255 grams/9 ounces beautiful bavette or flank steak
1/2 tablespoon olive oil
1/2 teaspoon fleur de sel or sea salt flakes
1/2 teaspoon freshly cracked black pepper
a small bunch Garden Parsley
a spoonful Garden Herb Garlic Butter
Heat a large griddle pan over a high flame.
Drizzle olive oil over the bavette, and rub generously all over.
When the griddle is very hot, add the bavette steak in the middle of heat, and cook, at least 5 minutes on one side. Flip on the other side and cook, another 5 minutes.
Season on both sides with fleur de sel and black pepper, and cook, 1 minute more on each side.
Remove from the heat, and allow to rest, 5 minutes.
Finely chop Garden Parsley.
Top hot Griddled Steak with Garden Herb Garlic Butter, and sprinkle with chopped Parsley. Serve immediately.
