Barbecued skirt steak with anchovy vinaigrette
SERVES 6 PREP + COOK TIME 30 MINS
1.2kg skirt steak
2 tablespoons extra virgin olive oil
2 teaspoons garlic powder
2 teaspoons brown sugar
1 ½ teaspoons sea salt flakes
1 teaspoon freshly ground black pepper
250g cherry truss tomatoes
ANCHOVY VINAIGRETTE
¹/³ cup (80ml) extra virgin olive oil
1 shallot, chopped finely
8 anchovy fillets (20g), chopped finely
2 fresh long red chillies, seeded,
chopped finely
1 tablespoon fresh thyme leaves,
chopped finely
2 teaspoons finely chopped fresh
rosemary
2 teaspoons finely chopped fresh
oregano
3 cloves garlic, peeled
2 teaspoons finely grated lemon rind
2 tablespoons lemon juice
1 tablespoon red wine vinegar
1 To make anchovy vinaigrette, heat oil in a small saucepan over medium heat. Cook shallot for 3 minutes
