Flank Steak with Charred Cucumber and Garlic Purée
For brushing: butter, melted
4 flank steaks
olive oil, for drizzling
2 hot house cucumbers, halved lengthways
4 oz butter, coarsely chopped
2 shallots, thinly sliced
15 garlic cloves
2 cups chicken stock
100 ml white wine
To taste: lemon juice
For garlic purée
1. heat butter in a small saucepan over medium heat, add shallot and stir occasionally until tender (5-7 minutes). Add garlic and stir occasionally until golden (3-4 minutes), add stock and white wine and cook until garlic is tender (12-15 minutes). Blend in a blender until smooth, season to taste, add lemon juice to taste, keep warm. Blanch leeks until bright green and tender (2-3 minutes). Refresh, drain, halve lengthways, brush with butter and set aside.
2. Drizzle steaks with oil, season to taste and grill, turning once, until cooked to temperature desired
3. Meanwhile, grill leek and cucumber until charred (1-2 minutes for cucumber; 2-3 minutes for leek) and thickly slice diagonally. Serve with Flank steak and garlic purée.