DURATION
Preparation: 15 Minutes
Grilling time: 8-10 Minutes
INGREDIENTS
- 2 flank steaks, ca. 650 g and 1,5-2 cm think
- 2-3 tbsp olive oil
- 2 tbsp sea salt
- Freshly ground black pepper
- 1 red onion
- 2 Romaine lettuce hearts
- ½ bunch of curly parsley
- 60 g sliced Parmesan cheese
- 1 fresh egg yolk, medium
- 2-3 tbsp white balsamic vinegar
- 40 ml vegetable stock
- 1 tsp coarse mustard
- 5-6 tbsp olive oil
Recipe byFlammkraft
PREPARATION
STEP 1:
Prepare the grill for medium direct/indirect heat (320-355°F). Season the steaks all over with sea salt and leave to rest for 5-10 minutes.
STEP 2:
Now open the grill lid, switch the roasting zone on to full and preheat for 2-3 minutes. Then grill the steaks for 1-2 minutes on each side.
SCHRITT 3:
Then switch off the roasting burner, place the steaks in the middle of the main grill surface and continue grilling with the lid closed for 5-6 minutes (core temperature 125-130°F). Finally, leave to rest for another 3-5 minutes without heat, and season with freshly ground black pepper.
STEP 4:
Peel, halve and finely dice the onion. Sort the romaine lettuce, rinse and spin dry. Place the salad on the grill 2-3 minutes before the end of the grilling time and warm through.
STEP 5:
Sort parsley, rinse and spin dry. Then finely chop together with the stems. For the dressing, mix together the egg yolk, vinegar, stock, mustard and olive oil. Season with sea salt and ground black pepper.
STEP 6:
Cut the flank steaks into slices against the grain and place on a board or sufficiently large plate. Serve with the salad. Top with diced onion, parsley and parmesan and pour over the dressing.
TIP:
For a really awesome finish, you can top your flank steak with grilled cocktail tomatoes and crispy grilled bacon. Always an absolute flavor boost!
YOU MIGHT ALSO LIKE THESE RECIPES
