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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
  • 2 Flank Steak (each approx. 350 g)
  • 2 sticks celery
  • 1 red chilli
  • 1 shallot
  • 1 garlic clove
  • 1 tbsp olive oil
  • 100 g raspberries
  • 100 g blackberries
  • 100 g red currants
  • 2 tsp white balsamic vinegar
  • 2 tsp sugar
  • 0.5 tsp salt
Wild rice
  • 150 g wild rice mix
  • salted water, boiling
  • 0.5 bunch flat-leaf parsley
  • 2 sticks celery
  • 3 sprigs dill
  • 1 tbsp butter
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
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.

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