500 grams skirt steak, at room temperature
olive oil for cooking
sea salt and cracked pepper
5 spring onions
250 grams asparagus
200 grams broccolini
100 grams feta, crumbled
70 grams almonds, roasted and chopped
zest 1 lemon
lemon wedges, to serve
3 tablespoons olive oil
2 tablespoons apple cider vinegar
1 tablespoon whole grain mustard
1 teaspoon caster sugar
1 clove garlic, crushed
Preheat the barbecue to a medium-high heat.
Pat the steak dry with a paper kitchen towel, drizzle with olive oil and season with salt and pepper. Grill the steak for 2-2½ minutes on each side or until cooked to your liking. Remove from heat, cover loosely with foil and rest for 5 minutes.
Trim the green ends off the spring onions and snap the stalky ends off the asparagus. Toss the spring onions, asparagus and broccolini in olive oil and place on the barbecue. Grill until just beginning to char, then turn over. Once cooked through, remove from heat and set aside. The spring onions will take less time to cook than asparagus and broccolini.
Dressing: In a small bowl, whisk together the olive oil, cider vinegar, mustard, sugar and garlic. Pour half the dressing over the charred greens and top with feta, almonds and lemon zest.
To serve: Thinly slice steak and serve alongside charred greens with lemon wedges and extra dressing.