Preparing flank steak: Steak recipe with salsa
Flank steak with broad beans and chanterelle salsa
Ingredients
- 850 g Flanksteak
- 1 kg broad beans (pods)
- 3 spring onions
- 100g cherry tomatoes
- 500 g chanterelles
- 8 tablespoons olive oil
- 1 rote Chillischote
- 2 small mustard pickles
- Salt
- Rohrzcker
- Cayenne pepper
- 1 clove of garlic
- 5 EL Balsamessig
- 3 tbsp light soy sauce
- 3 tablespoons lemon juice
- 3 tbsp maple syrup
- 8 tablespoons sunflower oil
Method
- For the flank steak, slowly and thoroughly heat a heavy frying pan. Season the steak on all sides with salt and generously coat with 5 tablespoons of olive oil. Sear on both sides for 4–5 minutes. Keep warm in a 50°C (120°F) oven and let rest for about 30 minutes. Before serving, sear briefly on both sides, season to taste, and slice into 2 cm (¾ inch) thick slices against the grain.
- Remove the beans from their pods. Bring a pot of salted water to a boil, blanch the beans for 2 minutes, then remove them. Plunge them into a bowl of ice water, then remove the beans from their skins and set aside.
- Clean, peel, and finely chop the spring onions, garlic, and chili pepper. Dice the gherkins and quarter the cherry tomatoes. Combine all the chopped ingredients in a bowl, season with salt, sugar, and cayenne pepper, and let marinate.
- For the dressing, mix balsamic vinegar, soy sauce and lemon juice with 3 pinches of salt and the maple syrup, season to taste with salt and cayenne pepper.
- Clean the chanterelles and wash them briefly, then dry them on a kitchen towel. Sauté the mushrooms in a preheated pan with 3 tablespoons of olive oil for 3 minutes over very high heat. Deglaze with the dressing and remove from the heat. Gently stir in the crisp marinated vegetables and broad beans, and arrange on a plate with the steak slices. Finally, drizzle with sunflower oil.
Flank steak with a twist – served on a salsa of fresh chanterelle mushrooms and broad beans. Soy sauce, lemon juice, balsamic vinegar, and maple syrup form the flavorful base for this meat recipe.
- 850 g
Flanksteak
- 1 kg
Broad beans (pods)
spring onions
- 100 g
cherry tomatoes
- 500 g
olive oil
3 THE
Tip: This goes well with crispy toasted baguette or pita bread.