Back when I cooked at The Eagle (the very first British gastropub, on Farringdon Road in London), this was a mainstay. It’s a lovely summer dish and an antidote to some of those heavy beef barbecue dishes.SERVES 4
- 800g picanha (or your favourite cut of steak), cut into 4cm thick slices
- Sea salt and freshly ground black pepper
- 2 (about 300g total) courgettes, peeled into long thin ribbons
- 3 tbsp olive oil
- Drizzle of balsamic vinegar, or use the juice of ½ lemon for more zip
- 200g new potatoes (Jersey Royals are best), boiled until tender
- 50g rocket, washed and dried
- 60g coarsely grated pecorino cheese
- Sea salt and freshly ground black pepper
2. Preheat the barbecue to a high heat.
3. Cook the steak for about two minutes on each side until nicely browned, then continue to grill for eight to ten minutes, turning every minute, for medium-rare.
4. Allow the steak to rest for ten minutes while you prepare the salad.
5. Place the courgette ribbons in a large bowl and drizzle over the olive oil. Toss with the vinegar or lemon juice and salt and pepper.
6. Slice the potatoes in half and add to the bowl with the rocket. Toss again to combine and check the seasoning. Add more salt and pepper if necessary.
7. Slice the steaks and serve on top of the salad with freshly grated pecorino.
The DIY BBQ Cookbook: How to Build Your Own BBQ and Cook Up a Feast by James Whetlor is published by Quadrille, price £20
