Flank steak with coffee and black pepper rub
The flank steak is seasoned with a rub made from coffee and black pepper. This has a strong flavour, which goes well with a cut of meat such as bavette. By marinating the bavette with the rub in the vacuum sealer, the rub adheres well to the meat without drawing out too much moisture. This ensures a lovely crust after cooking.
In this component, we use the Henkelman vacuum sealer. With this professional chamber vacuum sealer, you can pack, store, and cook more efficiently.
Allergens and dietary requirements
- Mustard
- Cow's milk
- Lactose
Ingredients
Preparation method
Toast the black peppercorns, coriander seeds, mustard seeds, and juniper berries in a dry pan.
Grind the toasted spices together with the coffee, salt, and oregano into a rub in a blender or mortar.
Cut the flank steak into portions of the desired size.
Rub the mixture all over the flank steak and place it in a container that fits in the vacuum machine .
Set the machine to the marinating programme without sealing.
The flank steak is now ready to be cooked to the desired degree of doneness in the butter.
Season the flank steak with Maldon salt before serving.
Serving suggestions
- Delicious in a dish with artichoke, onion, and parmesan cheese.
- Pairs well with mushrooms, asparagus, and chives.
- Perfect with kohlrabi, lovage, and celeriac.
