Classic grilled flank steak
Creation by Edward de Ridder, NY Basement restaurant, Rotterdam, the Netherlands.
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Ingredients
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150 |
g |
flank steak |
|
|
|
fine sea salt |
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|
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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.