Finally, Flank steak has arrived in the store.
- 600 gram Flank steak
- 1 tbsp whole black pepper
- 1 tbsp whole green pepper
- 1 tbsp whole red pepper
- 0,5 pcs onion
- 1 cloves garlic
- 1 tsp sugar
- 1 tsp salt
- 1 tbsp olive oil
- 0,5 pcs lemon (juice only)
Flank steak has been incredibly popular in the US for a long time, but it has been difficult to get hold of here in Norway. This issue has now been resolved. Flank steak requires short cooking and is cut into thin slices. Perfect for everything from a burrito to a steak salad.
Start with the pepper marinade. Grill the whole peppercorns in a dry pan. Put them in a blender with the rest of the ingredients. Drive to a puree. Put the meat in the marinade. This can be left in the fridge until the next day, but for a minimum of 2 hours.
Flank steak should be fried on the highest heat you can get on the grill. Directly over the charcoal or on the hottest part of the grill. 2-3 minutes on each side and close the lid on the grill when grilling. This gives a wonderful crust and the best taste.
It is incredibly important that the meat is allowed to rest before you cut it up. Place the meat on a plate / foil / tray and let rest for 15 minutes. This means that it is finished heat-treated in the middle of the meat as well.
For the best possible consistency, it is important that you cut against the fibers of the meat. Cut into thin slices and serve. This meat tastes very good and can be used in many different dishes. Good luck. Here you can see a movie how I grill the meat and cut it up.