The merlot steak is a delicious cut from the higher part of the hind legs. It’s a well priced, secondary cut, so for best results grill quickly over a high heat, rest well and slice thinly. The cut is very flavoursome with a slight chew, so thinner the slice the better. Serve with peppery greens then drizzle with an aged balsamic or some chilli & black garlic relish.

serves 4-6

600g Merlot steak (note: cooking times are for a steak about 1.5cm to 2cm thick)

sea salt

black pepper

extra virgin olive oil, for drizzling

2 tablespoons The Garlic Company black garlic & chilli relish

Large handful micro greens, to serve

Remove the meat from the fridge 30 minutes before using, to come to room temperature.

Sprinkle salt over both sides of steak, gently rubbing to stick.

For the dressing, in a small bowl mix the black garlic relish with 1 tablespoon water to make a sauce consistency. Add a little extra water to thin further, if needed, adding a drop at a time.

Heat a cast iron grill plate or barbecue grill over a high heat. Lightly brush with olive oil. Cook steak 2 ½ minutes each side for rare-medium (60°C-65°C on a meat thermometer), or 3 – 3 ½ minutes each side for medium 65°C-70°C on a meat thermometer). Transfer meat to a plate, cover loosely with foil and rest meat for 8-10 minutes.

Cut the meat across the grain into thin slices. Arrange the meat on a serving plate. Scatter over micro greens. Lightly drizzle over olive oil and spoon black garlic dressing over the meat and herbs. Serve immediately.

Recipe by Fiona Hammond, Oct 2023