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.
