Classic grilled flank steak
Creation by Edward de Ridder, NY Basement restaurant, Rotterdam, the Netherlands.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,000 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
Ingredients
|
150 |
g |
flank steak |
|
|
|
fine sea salt |
|
|
|
fleur de sel |
Preparation method
- Rub the fine sea salt onto the flank steak and allow to sit at room temperature for thirty minutes.
- Grill the steak on the charcoal grill and cook to perfection in the oven.
- Allow to rest for twenty minutes in a warm place, slice, and sprinkle over a little fleur de sel.
Serving suggestions
- Serve with a classic Béarnaise sauce or herb butter.
- Serve with components such as potato, mushrooms, celeriac, onion, tomato, sweet pepper, courgette, aubergine, truffles, etc.