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Flat-iron steak with roasted peppers and artichokes, red chicory and cannellini bean salad with harissa aïoli and fresh herb oil
Serves 4 Starters and mains
Ingredients
- 650g piece flat-iron steak
- 2tbsp extra virgin olive oil
- 2 handfuls red chicory leaves (optional)
- 1 x 280g jar grilled artichokes, drained
- 2tbsp nonpareille capers
- handful rocket leaves
For the beans
- 1 x 400g can cannellini beans, drained and rinsed
- 1 garlic clove, finely chopped
- 4tbsp extra virgin olive oil
- small handful flat-leaf parsley, finely chopped
For the herb oil
- 75ml extra virgin olive oil
- 2tbsp chopped mixed herbs (basil, chives, thyme, parsley, for example)
For the harissa aïoli
- 1 egg (at room temperature)
- 1tbsp Dijon mustard
- 1tbsp white wine vinegar
- 2 garlic cloves (smoked garlic works well, too), crushed
- 200ml sunflower oil
- 1-2tbsp good-quality rose harissa paste
- juice 1⁄2 lime
For the peppers
- 2 red peppers
- 2 yellow peppers
- 1 orange pepper
- 3-4tbsp extra virgin olive oil
Method
Preheat the oven to 200C/180C Fan/Gas 6. Cut the peppers into quarters, remove the stems and seeds and lay them in a single layer on a baking sheet. Drizzle over the olive oil, season and roast for around 45 minutes, until soft and charred at the edges. Remove from the oven and keep at room temperature.
Put the rinsed and drained beans into a large mixing bowl. Stir in the garlic and olive oil. Add the parsley and transfer to a small saucepan.
Make the herb oil by combining the ingredients in a small bowl.
For the harissa aïoli, put the egg, mustard, garlic and vinegar into a jug and whizz with a hand blender, until everything is well combined. Slowly add the oil until the mixture starts to thicken and has the texture of mayonnaise. Add the harissa paste and whizz again to mix. Lift the flavour with a little fresh lime juice and season with salt flakes. Set aside.
Heat a ridged griddle pan until
very hot. Brush the steak with oil,
season with salt flakes and freshly
ground black pepper and cook for
around 3-4 minutes on each side
(depending on thickness). Cover
and leave to rest for 10 minutes
in a warm place.
Arrange the red chicory leaves, the peppers and the drained artichokes over a large platter. Heat the beans very briefly until just warm, and spoon these here and there over the salad. Slicethe flat-iron and arrange over the salad. Scatter with the capers and rocket leaves, add puddles of aïoli here and there and drizzle with fresh herb oil. Serve immediately.
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