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Flank Steak With Green Mayonnaise

Today the weather was gorgeous on the Munich Rubble Plain, so some barbecue looked like the right idea. I have always wanted to make flank steak but I never got around to do it so far. Now I managed to find a nice piece from the United States in the Munich Frischeparadies.

Flank steak is a cut that is fairly unknown in Germany, in France it is called Bavette. It has a very pronounced grain but it is a surprisingly tender steak meat. A full piece weighs around 1 kg which should be sufficient to serve 3 or 4 people.

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As a condiment to go with the steak I had the idea to make a mayonnaise with herbs, also to test the blending capabilites of my Magimix food processor which so far I have only used for chopping sausage meat.

Green Mayonnaise Ingredients:

  • 1 egg yolk
  • 200 ml vegetable oil
  • 20 g mixed fresh herbs
  • 1 small garlic clove
  • A dash of lemon juice
  • 1 small shallot
  • 5 cl Noilly Prat or white wine

I used basil, sage and oregano, but you can use any herbs you fancy.

Special equipment needed:

  • Food processor with chopping blade or blender

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Preparation:

Chop the shallot and sautee with a little vegetable oil in a skillet until translucent. Add Noilly Prat or wine and reduce by 80%. Coarsely chop the herbs and the garlic. Combine shallots, herbs, garlic, egg yolk, lemon juice an a dash of oil in the food processor and blend until well mixed. Continue to blend and keep adding the oil slowly. Season with salt and pepper to taste and refrigerate for a few hours.

flanksteak1A flank steak is fairly big so you cannot just throw it onto the grill like a ribeye and wait until it is cooked to your liking. We want a nice searing on the outside but it it would burn if it was on direct heat too long.

So the method of choice is to sear the steak on both sides on open charcoal for a some minutes (4 minutes on each side is a good value) and then bring it to the desired internal temperature (I went for 55 degrees) on indirect heat.

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I own a ceramic kamado smoker similar to a Big Green Egg which means there is no side fire box like in a traditional barbeue smoker that could be used for searing the steak. So to ge the job done I had to start with direct grilling, then remove the meat and insert the deflector stone and a distance piece to change the setup for indirect heat. After grilling I also threw a few pieces of mesquite wood onto the charcoals to generate some smoke for the indirect phase. The change of setup caused the temperature inisde the smoker to drop to a comfortable 100 degrees which allowed the meat to reach the target tepmerature in approximately 20 minutes.

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Now you can slice the steak and serve it with a salad or bread. Drink suggestions: A light red wine or a refreshing beer.

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