Grilled ribbons of flank steak with field mushrooms and watercress
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
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
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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.
Meanwhile, dress the watercress leaves in a few splashes of olive oil and a good pinch of salt and pepper, and divide between plates.
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.
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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