A perfect summer recipe, cooked entirely on the barbecue, featuring a beautiful piece of flank steak enhanced with a crispy garlic, rosemary, and chili pepper topping. Served with a lemony white bean salad and toasted sourdough croutons, this dish is delicious, balanced, and inviting. Ideal for entertaining or for a simple but impressive family dinner.
Servings: 4
Preparation: 30 minutes
Cooking time: 20 minutes
Ingredients :
Bib:
- 1 flank steak (1kg)
- 1 sprig of rosemary, leaves removed and roughly chopped
- 1 tbsp reduced sodium tamari
- Flaked salt
- Pepper from the mill
- Pickled radishes, to serve
- Flat-leaf parsley leaves, to serve
Crispy topping:
- ⅓ cup extra virgin olive oil
- 1 French shallot, thinly sliced
- 2 cloves garlic, thinly sliced
- 1 garlic flower, thinly sliced
- 2 sprigs of rosemary, stems removed
- 2 red chilies, thinly sliced
- ¼ cup finely chopped chives
- 1 tbsp roasted sesame seeds
- 1 tsp flaked sea salt
White Bean Salad:
- 2 slices of sourdough bread
- 1 tbsp extra virgin olive oil
- 1 can of white beans
- 1 red chili pepper, finely chopped
- ¼ cup finely chopped flat-leaf parsley or chives
- 2 tbsp extra virgin olive oil
- Zest and juice of one lemon
- Salt and pepper
Preparation :
1. Prepare the flank steak
Preheat the barbecue to high heat. Place the flank steak on a baking sheet or plate and season with salt flakes, pepper, chopped rosemary, and tamari. Marinate at room temperature for 15 to 20 minutes, or refrigerate if the marinating time exceeds 30 minutes.
2. Make the crispy topping
In a small cast iron skillet, heat the olive oil over medium heat. Add the shallot, garlic, and garlic scape. Cook gently until golden brown and crispy, about 8 to 10 minutes. After 10 minutes, add the rosemary and cook for another 2 minutes until nice and crispy. Remove from the heat and pour over the sliced chilies in a bowl. Stir in the chives, sesame seeds, and flaked salt. Set aside.
3. Prepare the white bean salad
Grill the sourdough bread slices on the barbecue with a drizzle of olive oil. Drain the white beans, then toss them with the red chili pepper, parsley, olive oil, lemon zest and juice, and salt and pepper. Slice the toasted bread into small croutons and add to the salad before serving.
4. Grill the flank steak
Grill the flank steak for about 4 to 5 minutes per side for rare to medium. This depends on the thickness of the meat. Check the internal temperature with a thermometer on the thickest part and adjust to desired doneness. (145F for medium rare) Let rest for 5 to 10 minutes off the heat before slicing.
5. Assemble and serve
Serve the white bean salad in the bottom of a serving platter. Slice the flank steak across the grain. Add the flank steak slices to the salad and garnish with the meat juices. Drizzle with the crispy topping, pickled radishes, and flat-leaf parsley leaves. So good.