Two years ago, we released our first Two Good Cookbook, celebrating gathering around a table to share great food and great stories.
We only learned the meaning of the word "commensality" during the making of the book...but it's what we've unknowingly been practising for 15 years, since Two Good Co started life as a soup kitchen in Kings Cross.
If our first book aims to celebrate the magic of commensality, our second exists to capture the yearning for authentic connection...and how we strive to achieve it around a table.
Here's a tasty teaser of the many recipes within.
“COMMENSALITY: fellowship at the table; the positive social interactions associated with people eating together.”
Preheat a barbecue grill to high.
To make the salsa, throw the herbs and spring onions on the barbecue and char until you start to see some burnt tips and black bits. Turn them over and char on the other side. Set aside to cool, then finely chop and place in a medium bowl. Stir in the remaining ingredients and set aside, ready to go with the steak.
Season the steak with salt, then grill, turning every couple of minutes, for 8-10 minutes for medium-rare or until cooked to your liking. Remove and rest for a good 6-10 minutes, then carve. Season with a little more salt and plenty of pepper.
Meanwhile, prepare your chosen greens and cook on the barbecue until tender.
Serve the steak with the charred herb salsa and greens.
Tip Flat iron steak is an easy cut of beef to work with, and very quick to cook. Just make sure you give the steak a good rest before carving. You could also use skirt or flank steak here.