Method

Remove your spider steaks from the fridge 30 minutes before cooking.

Place a cast iron pan over the hottest section of your barbecue and add a splash of oil.

Slice the shallots in half lengthways and remove the skin. Fry, cut side down, until golden brown.

Add enough just enough apple juice to the pan to submerge the shallots and simmer until it has reduced to a syrup, coating the shallots. Remove from the heat.

Brush the steaks with oil and season with sea salt.

Sear on the hottest part of your barbecue for 30 seconds on each side. Brush with the black garlic glaze and sear for another 30 seconds on each side.

Remove the steaks from the barbecue and allow to rest for 5 minutes.

Whilst your steaks are resting, lightly oil the young leeks and season well with sea salt.

Place onto your grill for 2 minutes before turning and allowing to cook for another two minutes.

Carve your spider steaks against the grain and serve with the glazed shallots, charred young leeks and rocket salsa verde.

Black Garlic Glaze

• Combine all ingredients in a blender and add a splash of boiling water.
• Blend until smooth, adding more hot water if needed.
• Season with sea salt to taste.

Rocket Salsa Verde

• Combine everything in a blender and blitz to a fine dressing.
• Season to taste with sea salt.