This dish is great for sharing and allows the steak to shine!
1 kg flank steak
1/3 cup grapeseed or rice bran oil
2 tablespoons “Herbies” Brazillian Spice Mix
2 limes cut into wedges
1 Iceberg Lettuce washed and leaves separated into cups.
1/3 cup coriander leaves (optional)
2 shallots sliced
1 red chilli finely chopped
1 pickled red onion
Set the BBQ to very high. Score the steak. (shallow cuts are made into the surface of the steak to allow heat and seasoning to penetrate. Rub the oil and spices well onto both sides on the meat.
Use a brush to paint the metal bars of the BBQ. Place the steak on the high heat & open bars. Leave the meat for 2 minutes. Then remove the meat to cook over low heat to just finish cooking. (other side of the BBQ) for a couple of minutes with lid down
DO NOT OVER COOK.
Remove from BBQ and rest the meat for 10 -15 minutes covered with foil. Using a sharp knife cut very thinly across the grain.
THIS IS IMPORTANT
It helps to make the meat as tender as possible as it releases the muscle fibres.
Serve steak in lettuce cups with parsley, coriander, chilli & shallot & lime wedges.
Mix ½ cup of mayonnaise and mix with a teaspoon of the Brazillian spice mix and put a dollop on each lettuce cup