Flank steak is a lean and tough cut of beef with the most beef flavor for your money. Prepared and served the right way, this steak is as tender as you would like it.
I made a thick gravy to go along with it to make it a real winter dish for those cold and dark months.
- 1 kg flank steak
- fleur de sell
For the gravy
- Slice the mushrooms and chop finely the clove of garlic.
- Chop up the onion and put a skillet on the fire. Put some olive oil in the pan and fry the onions till they are slightly browned.
- Add the garlic, sliced mushrooms, and the tomato paste. Stir it and let it all brown.
- Mix the flour with 3 tbsp of beef broth and add it to the rest. Scrape all the browned bits off the bottom of the pan and add the rest of the beef broth.
- Next, add the Worcestershire sauce and the ketjap manis, the red wine, and the lump of butter. Let this simmer and then take the pan off the fire.
- Trim the flank steak. This is a lean cut of beef so there is not much fat to trim but you have to get rid of the silverskin.
- Fire up the grill and wait till the grates are piping hot. Grill the flank steak on both sides while you keep flipping till it reaches a core temperature of 52°C (125F).
- Let the meat rest for 10 minutes. Then season it with some coarse salt.
- Cut the flank steak in thick slices with the grain. Then cut it in bite-sized chunks against the grain. Serve with the gravy.
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BBQ gear used
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