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Flank steak with fruity salsa
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 577
  • Fat about 29g
  • Carbohydrates about 36g
  • Protein about 39g
This is needed
This is needed for 4 people
Salsa
  • 2 Flank Steak (each approx. 350 g)
  • 1 red chilli
  • 1 shallot
  • 2 sticks celery
  • 1 garlic clove
  • 1 tbsp olive oil
  • 100 g raspberries
  • 100 g blackberries
  • 2 tsp white balsamic vinegar
  • 2 tsp sugar
  • 100 g red currants
  • 0.5 tsp salt
Wild rice
  • 150 g wild rice mix
  • salted water, boiling
  • 2 sticks celery
  • 0.5 bunch flat-leaf parsley
  • 1 tbsp butter
  • 3 sprigs dill
Charcoal/gas/electric grill
  • 0.75 tsp salt
  • a little pepper
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And that's how it's done
And that's how it's done
Salsa
Take the meat out of the fridge approx. 30 mins. prior to cooking. Peel and finely chop the shallot and garlic. Thinly slice the celery, remove the seeds from the chilli and chop finely.
Heat the oil in a pan. Sauté the shallot and garlic for approx. 3 mins. Add the berries, sugar and balsamic, cover and simmer for approx. 2 mins.
Mix the celery and chilli in with the berries, season with salt.
Wild rice
Cook the rice (uncovered) in boiling salted water over a medium heat for approx. 15 mins. Drain the rice.
Thinly slice the celery. Finely chop the parsley and dill, mix both into the rice along with the butter.
Charcoal/gas/electric grill
Season the meat, cover and grill over/on a medium heat (approx. 220 °C for approx. 1½ mins. on each side. Remove the meat from the grill, cover with foil and leave to rest for approx. 10 mins. Carve the meat, serve with the rice and salsa.