Ingredients for 2 people
For the Flank Steak:
500g Flank Steak
2 tbsp olive oil
50g butter
1 piece of ginger
1 lemongrass
1 tbsp meat4you seasoning
For the Kiwi, Kohlrabi, and Pepperoni Salsa:
2 ripe kiwis, peeled and finely diced
100g kohlrabi, peeled and finely diced
1 yellow pepper, finely diced
1 tomato, deseeded and finely diced
1 spring onion, finely chopped
1 lime, juice and zest
1 tbsp white wine vinegar
2 tbsp olive oil
1 passion fruit
1 handful of fresh parsley, roughly chopped
Salt and pepper to taste
1 tbsp honey
For the Hummus:
300g chickpeas (from the can, drained)
1 tsp tahini or chili paste
50g julienne leeks
50g black olives
2 garlic cloves
4 tbsp olive oil
Juice of 1 lemon
For the sautéed baby kale:
200g baby kale, washed
1 tbsp olive oil
1 chili, thinly sliced
2 thin slices of lemon
Salt and pepper to taste
Preparation:
Marinate the flank steak: Mix olive oil, finely chopped lemongrass, and ginger, and add salt or meat4you seasoning in a bowl. Rub the flank steak with the marinade and let it marinate in the refrigerator for at least 30 minutes.
Prepare the kiwi, kohlrabi, and pepperoni salsa: Finely dice the kohlrabi, pepperoni, tomatoes, spring onions, and kiwi. Now add everything except the kiwis to a pan and sauté briefly in olive oil. Then transfer to a bowl and add the kiwis. Combine some honey, white wine vinegar, olive oil, lime juice and zest, and add freshly chopped parsley. Season with salt and pepper and set aside.
Make the hummus: Place the chickpeas, tahini or chili paste, olive oil, lemon juice, garlic cloves, and a pinch of salt in a food processor. Blend until smooth. Then add the briefly sautéed leek and herb julienne, the black olives, and the torn parsley.
Sauté the baby kale: Heat the olive oil in a pan over medium heat. Add the chili and sauté briefly. Add the baby kale and sauté for 2 minutes until softened but still firm to the bite. Season with salt and pepper.
Grill the steak: Preheat the cast iron pan over medium-high heat. Place the steak in the pan with a little cooking fat, fresh ginger, and lemongrass, and grill for 4-5 minutes per side (depending on the desired doneness; I find 52 degrees ideal). Finally, add a little butter and baste briefly. After grilling, let the steak rest for 5 minutes, then slice thinly.
Nice to know: Flank steak is a popular cut of beef that comes from the belly area of the animal, specifically the lower breast. It is characterized by an intense flavor and a relatively fibrous structure, making it a favorite in many grilled dishes and recipes.
History: The origins of flank steak, like many other cuts of beef, date back to the days of ranching. It became popular in the United States in the 19th century, especially during the rise of barbecue culture and the practice of cooking meat outdoors. Originally, flank steak was often considered a less valuable cut and therefore more cost-effective.
In the 1980s, attention to flank steak began to shift as chefs and barbecue enthusiasts discovered its flavor and versatility. It became a favorite in American cuisine, especially in dishes like fajitas or marinated barbecue meats, as it pairs well with various seasonings.
