Grilled Flank Steak with Herb Salsa
Grilled Flank Steak with Herb Salsa
Have a taste of this quick and easy beef dish by Adrian Richardson.
  • Difficulty Level Easy
  • Technique Grilling
  • Cooking Time 20 minutes
  • Yield 2 servings
  • 700 -800 grams flank beef, cut into 2 large steaks
  • Olive oil
  • Salt and pepper
  • Herb Salsa:
  • ½ red onion, chopped
  • ½ small clove garlic, grated
  • ¼ cup olive oil
  • 1 tablespoon baby capers
  • 2 tablespoons Cornichons, chopped
  • 2 tablespoons Dijon mustard
  • ¼ cup Red wine vinegar
  • 1 tablespoon Garlic chives, chopped
  • 1 tablespoon Chives, chopped
  • 1 tablespoon Tarragon, chopped
  • 1 tablespoon Thyme, chopped
  • Micro Cherval to garnish
  1. Rub a little olive oil and season each side of the steaks.
  2. In a hot griddle pan, sear the steaks on each side, sealing in the juices. Cook to your liking. Rest the steaks for half the cooking time before serving.
  3. To make the herb salsa, blend all of the ingredients.
  4. Serve the rested steaks with the herb salsa and topped with some micro herbs.

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