Flank steak is the most sold steak in European restaurants. In The Netherlands, we know it as bavette or vinkelap.
It’s a very cheap piece of meat and because of the size, you can portion it in three or four good-sized steaks. It has a lot of flavor and a rough structure but sliced properly very tender.
- Flank steak
For the broccoli puree
- 200 grams of broccoli cooked
- 1/2 clove of garlic raw
- 1/2 cube of dried beef stock
- 2 tablespoons of olive oil
- 2 tablespoons of cooking liquid
For the garlic mushrooms
- Bake 50 gr of assorted mushrooms
- 1 sprig of thyme
- 1 sprig of oregano
- 1 sliced garlic
- olive oil
- Cook the broccoli and puree it along with the garlic, dried beef stock, olive oil and cooking liquid in a blender.
- Trim the steak and get rid of all the silverskin and hard pieces of fat that are on the outside.
- Fire up your grill and cook the flank steak over direct heat to a core temperature of 55°C (130F). Take it off the grill and sprinkle on some salt while you let it rest.
- Fry the mushrooms in a little olive oil with the thyme, oregano, sliced garlic, and salt.
- Cut the flank steak in smaller portions and then slice it against the grain. Plate it with the broccoli puree, the garlic mushrooms, and some fresh lettuce and arugula. Finish the lettuce with some sherry vinegar, Worcestershire, and a few drops of tahini.
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BBQ gear used
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