The Brillant Flat
Recipe

The Brillant Flat

5.0

whole prime flank steak with blackened sweet pepper, pomelo segments and juniper butter

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Ingredients

1
whole prime cut of flank steak, approx. 2 kg
4
red sweet pointed peppers
1
medium-sized pomelo
For the butter
250 g
Butter
1 tsp
juniper berries
 
sea salt

Ingredient Tips

hot tip
Pay attention to the marbling: The vein-like fat deposits provide taste and ensure the meat is tender and succulent

Directions

1
Lightly roast the lightly mashed and chopped juniper berries in a casserole dish. Add the butter in small pieces and lower the heat. Stir in the butter, temper and season with sea salt to taste, put to the side.
2
Halve the sweet pepper lengthwise, remove the seeds and grill on a high heat until the skin is blackened. Then cover and also put to the side.
3
Peel the pomelo and pull apart into segments. Remove the sinews and silver skin from the flank steak and grill whole on both sides on a high heat.
4
Close the lid and continue to cook at approx. 200 degrees for 8 minutes until the flank steak has reached a core temperature of around 56 degrees. Leave to rest for 10 minutes.
5
In the meantime, peel the sweet pepper and chop finely. Slice the meat thinly, season with sea salt. Put the sweet pepper and pomelo on top of the meat. Add a big spoon of juniper butter to finish off.  





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