Recipe for homemade grilled flank steak
Flank steak is an often overlooked cut of meat, and it is a shame because it is excellent for grilling.
Here, we serve grilled flank steak with a side of small roasted potatoes tossed with oil and fresh herbs, along with a delicious salad featuring late summer’s fresh fruits and vegetables.
Equipment
- Cutting Board
- Grill
- Oven
- Chef'S Knife
- Bowl
Ingredients
- 1 pcs. Flank Steak about 300 grams
- Spices salt and pepper
- 600 gram Potato preferably small baby potatoes
- Olive Oil
- Herbs fresh, e.g., thyme or rosemary
- Spices salt and pepper
- 150 gram salad a single type or a mix
- 0.5 bunch Radishes
- 1 pcs. Pear
- 2 pcs. Figs fresh
- 2 pcs. Carrots
Instructions
Grilled Flank Steak:
- Take the meat out of the refrigerator 30 minutes before cooking.
- Sprinkle the meat with salt and let it sit at room temperature.
- Pat the meat dry with a paper towel and lightly season with salt and pepper.
- Place the meat on the hot grill and sear it for 1 minute.
- Turn the meat and sear it for 1 minute on the other side.
- Move the roast slightly away from the coals or raise the grate.
- Cook the meat for 4-5 minutes on each side or until the internal temperature is 58 – 60 degrees.
Potatoes:
- Scrub the potatoes clean and cut them in half if desired.
- Put them in a plastic bag with oil.
- Shake the bag so the oil is distributed over all the potatoes.
- Place the potatoes on a baking sheet lined with parchment paper.
- Lightly sprinkle them with salt and fresh herbs.
- Bake the potatoes at 200 degrees Celsius (392 degrees Fahrenheit) fan-forced for about 20 minutes, or until tender.
Salad:
- Rinse the lettuce and tear it into smaller pieces.
- Peel the carrots and cut them into very thin slices.
- Remove the core from the pear and slice it thinly.
- Cut the figs lengthwise and divide them into thin wedges.
- Rinse the radishes and cut off the top and bottom. Then slice them thinly.
- Arrange everything in a bowl or on a platter and toss.
Serving:
- Slice the flank steak thinly across the grain and serve with potatoes and salad.