1 flank steak, about 1.5 pounds (leave it out for 15 minutes before you grill it to take the chill off)
1 clove garlic, peeled
Brimming 1/4 cup smoked almonds
1 cup basil
2 cups arugula, plus two big handfuls
1/4 cup olive oil, plus extra for drizzling
Salt and pepper, plus smoked salt for finishing
If you want to serve grilled bread, drizzle some sliced bread (I like baguette or ciabatta or country boule) with olive oil, and sear on a hot grill pan until marked. Dust with salt.
Season the steak with salt and pepper and a drizzle of olive oil. Place on a hot grill pan and don’t move it for 5 minutes. Turn and cook another 3 minutes for a steak that’s done about medium. Set aside to rest.
Meanwhile, make the pesto. Blitz the garlic in the food processor. Add the almonds, and blitz those. Add the greens and some salt and pepper. Blitz until obliterated. Then add the olive oil, and blitz to combine. Spread on a platter.
Slide the steak and arrange over the pesto. Arrange the whole arugula leaves over the top, and drizzle with olive oil. Crumbled some flaked smoked salt (or regular Maldon) over the top, and serve alongside the grilled bread, if using.print this recipe