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Grilled ribbons of flank steak with field mushrooms and watercress
Grilled ribbons of flank steak with field mushrooms and watercress
Italian
Main
45 mins
Beef
Easy
Serves
4

A Venetian take on a classic flavour combination, this steak and mushroom salad makes a great starter, or is perfect as part of a big dinner party spread

Recipe courtesy of
Ingredients
  • Flaky sea salt and black pepper
  • 800g flank steak, trimmed of any fat
  • Extra-virgin olive oil
  • 4 handfuls watercress leaves, washed and dried
  • 8 large field mushrooms, sliced
  • 1 garlic clove, peeled and very finely chopped
  • 1 large handful chopped flat-leaf parsley
Method
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Method
  1. Generously season the outside of the meat and, using a hot, oiled griddle pan, grill the steak until it is nicely charred on the outside and pink on the inside – six to eight minutes, depending on the thickness of the steak. Leave to rest somewhere warm for 15 minutes.
  2. Meanwhile, dress the watercress leaves in a few splashes of olive oil and a good pinch of salt and pepper, and divide between plates.
  3. Put a frying pan over a medium flame and heat a very good glug of olive oil. Fry the mushrooms, garlic and half the chopped parsley; when soft and shiny, remove from the heat and set aside.
  4. Put the rested meat on to a firm chopping board and thinly slice with a very sharp knife into 5mm-thick strips. Lay the juicy, pink slices on top of the watercress, scatter the mushrooms evenly on top and serve with a scant drizzle of oil and the remaining parsley.

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