QUICK LISTEN - BSF (From Ep 387)

BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Caro: The Elements by John Boyne SCREEN: Corrie: Under Salt Marsh, new on BINGE FOOD: Caro: Caro’s steak recipe 1 x 500g steak, 2-2.5cm thick (ask your butcher what they recommend) Extra-virgin olive oil 2 big handfuls of rocket leaves Juice of 1 lemon Marinade 5 cornichons, finely sliced 1 tablespoon capers in vinegar, drained 2 teaspoons Worcestershire sauce 1 teaspoon Dijon mustard 1 tablespoon red wine vinegar 2 tablespoons chives, finely chopped 3 tablespoons extra-virgin olive oil Salt and pepper Tabasco, to taste Combine all your marinade ingredients in a shallow, wide bowl, large enough for the cooked steak to rest in. Give it a good mix and then taste. The marinade should be punchy, with a good hum of acidity. Adjust the heat to your liking, but keep in mind that it will mellow as the steak rests. Drizzle the steak with olive oil, then season generously with salt and freshly ground black pepper. Heat your barbecue or griddle pan until it's smoking hot - this is crucial. Place the steak on the grill and cook for 2-2½ minutes, depending on the thickness. Flip the steak and cook it for another 2 minutes. I like my steak medium rare, so this timing generally works for me, but if you're nervous, a steak thermometer will be your best friend: rare is 45-50C, medium rare 50-55C, medium 55-60C, medium to well done 60-65C and well done 65-70C. Once cooked, place the steak in the bowl with the marinade and spoon the marinade over it. Leave it to rest for 10 minutes. Lay the rocket out on a plate and gently toss with a touch of lemon juice to bring it alive. Once rested, slice the steak on an angle and drape it over the rocket. Spoon the remaining marinade over the top.