Flank steak with tomato tonnato

1.Grind fennel and peppercorns in a spice grinder until finely crushed. Transfer to a small bowl and stir in 1 tbsp sea salt flakes. Place steak on a large oven tray and season liberally with spice mixture. Stand steaks at room temperature (30 minutes).

2.Meanwhile, for tonnato sauce, blend tuna, capers, anchovies, lemon juice, horseradish, garlic and 2 tbsp hot water in a blender until combined. With motor running, gradually add oil and blend until smooth. If mixture is too thick, thin with extra warm water; season to taste. Store chilled in an airtight container.

3.Heat a lightly greased char-grill pan over high heat. Cook steak for 3 minutes on each side (depending on thickness) or until internal temperature is 52-55°C on a meat thermometer for medium-rare. Rest steaks, loosely covered (10 minutes); then slice.

4.Arrange tomatoes on a serving platter. Drizzle with lemon juice and olive oil. Top with steak and spoon over tonnato sauce. Serve scattered with fried capers and parsley, with lemon to the side.