Charred Greens and Skirt Steak

Preheat the barbecue to a medium-high heat.

Pat the steak dry with a paper kitchen towel, drizzle with olive oil and season with salt and pepper. Grill the steak for 2-2½ minutes on each side or until cooked to your liking. Remove from heat, cover loosely with foil and rest for 5 minutes.

Trim the green ends off the spring onions and snap the stalky ends off the asparagus. Toss the spring onions, asparagus and broccolini in olive oil and place on the barbecue. Grill until just beginning to char, then turn over. Once cooked through, remove from heat and set aside. The spring onions will take less time to cook than asparagus and broccolini. 

Dressing: In a small bowl, whisk together the olive oil, cider vinegar, mustard, sugar and garlic. Pour half the dressing over the charred greens and top with feta, almonds and lemon zest. 

To serve: Thinly slice steak and serve alongside charred greens with lemon wedges and extra dressing.