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Flank steak with balsamic and summer salad
30 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 512
  • Fat about 29g
  • Carbohydrates about 19g
  • Protein about 40g
This is needed
This is needed for 4 people
Balsamic dressing
  • 5 tbsp balsamic vinegar
  • 5 tbsp olive oil
  • 1.5 tbsp rosemary, finely chopped
  • 2 tsp salt
  • a little pepper
  • 4 Flank Steak (each approx. 160 g)
Charcoal/gas/electric grill
  • 2 bell pepper, quartered
  • 1 courgettes, cut lengthways into slices approx. 1 cm thick
  • 480 g cooked corn cobs
  • 2 tbsp olive oil
Summer salad
  • 3 baby lettuce, halved, cut into thin strips
  • 1 bunch basil, roughly chopped
  • 1 bunch flat-leaf parsley, roughly chopped
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And that's how it's done
And that's how it's done
Balsamic dressing
Combine the balsamic, oil and rosemary, season. Coat the steaks with 3 tbsp of the dressing. Set aside 2 tbsp of the dressing, place the remainder of the dressing in a bowl.
Charcoal/gas/electric grill
Mix the courgette, peppers and corn with the oil. With the lid down, grill over/on a medium heat (approx. 200°C) for approx. 10 mins., turning occasionally. Remove the vegetables from the grill, allow to cool slightly. Cut the courgette and peppers into pieces. Remove the corn kernels from the cobs using a knife. Add the warm vegetables to the bowl containing the dressing, mix. With the lid down, grill the steaks over/on a high heat (approx. 250°C) for approx. 1½ mins. on each side. Cover the meat and leave to rest for approx. 5 mins.
Summer salad
Add the lettuce and herbs to the vegetables, mix. Plate up the salad. Carve the meat across the grain, place on top of the salad, drizzle with the reserved balsamic dressing.