Tender, lean flank steak with a delicious sauce
Dip:
- A large handful of fresh coriander and basil
- A large handful of flat-leaf parsley
- A handful of chopped parsley
- Ground chili (optional)
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 5 cloves of garlic
- approx. 200 ml vegetable oil
- fermented vinegar (optional)
- 1 teaspoon sweet paprika powder
- 1 tablespoon capers
- A bunch of spring onions
- A sprig of chives
- salt, black pepper
Aux Jus:
- 2 liters of dark beef broth
- 400 g onions
- 2 cloves of garlic
- 2 tablespoons flour (optional)
Cabbage and pineapple:
- 1 pineapple
- Ground mixed pepper
- lemon peel
- 1 small head of cabbage
Flank steak:
- 1 kg lean flank steak
- Salt and freshly ground pepper
- 2 tablespoons vegetable oil
Dip
1. Combine all ingredients except the onions, chives, spring onions, and capers in a small bowl and blend thoroughly with a blender (you can also use a food processor).
2. Finally, add the thinly sliced spring onions and chives and stir. Add the capers, season with vinegar, salt, and pepper, and let the dip rest for a while.
3. Alternatively, you can add a little sun-dried tomato oil or any other herbs you like.
Aux Jus
1. For the easiest way to prepare the homemade sauce, use dark oil and add the finely chopped onions and garlic cloves.
2. Stir in the flour and add 2 liters of beef broth. Bring the sauce to a boil, then simmer gently until the desired thickness is reached.
3. To allow the flour to thicken properly, simmer the sauce for about 1 hour until it becomes thick.
Cabbage and pineapple
1. Cut the pineapple into cubes, sprinkle with pepper and lemon zest, and grill at a higher temperature for about 5 minutes to brown the pineapple on all sides.
2. Cut the cabbage (into eighths) and grill it on a medium heat for about 15 minutes without constantly turning it, until it becomes nice and crispy.
steak
1. You can use any lean cut of beef for grilling, either a sirloin steak or a larger cut of meat that you want to grill whole. This recipe uses flank steak.
2. The meat should be kept at room temperature for at least one hour before grilling. Only then should the meat be lightly oiled on both sides and grilled as desired.
3. The grill must be well-heated to ensure the meat stays juicy inside. As soon as small "pools" of juices form on the surface of the meat, it's a sign that you should turn the steak over and cook it for the same amount of time on the other side.
4. Before cutting, let the meat rest for a few minutes and then season with salt and pepper.
