Flank Steak Endive Wraps

Set up your charcoal BBQ with coals in one half, but none on the other. Light the coals and leave until ash grey.

To set up a direct and indirect side on your gas grill. Turn all the burners on and close the lid, when the grill has heated up, turn off one of the burners - this is your indirect side.

Combine the butter, tarragon and garlic.

Pat the steak dry and cover with a layer of oil then season with salt and pepper

Sear over a high heat for 3.5 - 4 minutes each side, depending on thickness

Put a couple of spoons of the butter onto the steak and use a brush made from woody rosemary twigs to spread it around

Allow to rest buttered side down for 5 minutes. And add butter to the other side.

Finely chop the sundried tomatoes, capers, olives, and mix with the zest and juice of the lemon, a glug of olive oil and a pinch of pepper.

Cut the steak into thin strips. (Cut against the grain).

Separate the endive leaves and place a spoonful of the sauce in each leaf

Top with the cooked steak and crumble some feta over the top.