Flank steak with green beans and bacon
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill/smoker, cast iron pan, meat thermometer
Ingredients
• 1 flank steak
• 600 g fresh green beans (alternatively frozen beans, thawed)
• 80 g bacon, diced
• 1 onion, chopped
• 2 garlic cloves, sliced
• optional: 3–5 whole chili peppers
• Maldon salt
• Oil for frying
• Steak or BBQ seasoning of your choice ( here: Cattleman's Grill California Tri-Tip )
preparation
➊ Blanch the beans for 2–3 minutes and then cool them in ice water.
➋ Heat a cast-iron pan over high heat or directly on the grill. Sauté the bacon, onion, and garlic in a little oil. Add chili peppers for extra flavor and color, if desired.
➌ Fry everything for 3–4 minutes, then add the beans and season generously with Maldon salt. Continue frying until tender. Then remove from the pan to prevent the beans from overcooking.
➍ Season the flank steak with steak or BBQ seasoning. Grill over high, direct heat until the internal temperature reaches 50°C. Let it rest for a few minutes, then slice across the grain and arrange on a bed of green beans.
Clint's BBQ tip: "Flank steak is very lean and doesn't brown easily. If you want to enhance the Maillard reaction and experiment with different flavors, marinate the steak before grilling or simply brush it with a little oil or ghee before seasoning."
Recipe by Clint Meyer
Clint Meyer grew up on a cattle ranch in a small town in Kansas before life took him to the "Golden City" of Prague. Under the name "BBQ Europe," he and his Czech wife Eva have been ensuring that the smoke signals of Yoder Smokers and pellet grills find their way to European grill and BBQ fans for over 10 years.
Recipe from FIRE&FOOD issue 02/2025
